
HOME 

PARTNERS 


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COPYRIGHT DEPOSH1 


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Ida Bailey Allen in her kitchen 














HOME PARTNERS 


OR 



Through 


BY 


IDA BAILEY ALLEN 

Author of 

“MRS. ALLEN ON 
COOKING, MENUS, SERVICE.” 
DIETITIAN OF MEDICAL 
REVIEW OF REVIEWS 


Illustrations by Jack Wilbur 


PRIVATELY PRINTED 


MCMXXIV 










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“Where we love is home. 

Home that our feet may leave , but not our hearts ' 1 

—Holmes 



DEC2875 

©Cl A880133 

•VVO / 


TO MY FRIENDS— 

The Home-Makers 


This “different little book” 

Has been written for you. 

I have met thousands of women—talked with many— 
watched them—and I wanted to help them realize that 
they are really conducting the world’s greatest work, for 
the home is the centre of civilization. 

Cooking isn’t just kitchen stuff! 

It’s preparing foods for bodies and minds through 
which souls flash. 

Cleaning isn’t drudgery. 

It is making possible a harmonious place for living. 

The “care” of children isn’t “care”! 

It is the guarding and guiding of lives. 

The four walls of home are not fetters. Through 
motherhood, we women contribute all there is to the 
World’s Progress—the men and women of tomorrow. 

And in this book, besides the joy and inspiration of 
home-making, I have tried to put the many little things 
that Home-makers like to know—to help save time and 
energy, to cook more intelligently, to spend money so as 
to bring back its equivalent, suggestions for entertaining, 
correct table-manners—those thousand and one things 
that, if we could be together, we would talk out. 

It will make me very happy if this different little book 
helps You. I have tried to make it a personal message 
from one woman to another. 




HOME! 


What is home? 

What does it mean to us? 

A place of peace — rest — affection? 

Of gaiety—and laughter? 

The place we love — reverence—yearn for? 

Enjoy? 

For which we are ready to work , and plan and strive? 

Or does it mean confusion , inharmony? 

Hour after hour of petty quarrels , differences? 

Frowns and fault-finding? 

Injustice and misunderstanding? 

Home is first of all within ourselves. 

The most stately of mansions , the richest draperies, 
rarest rugs , furnishings will not make a Home — 

Unless there is Peace — Stillness — Unselfishness—within 
Every Heart. 

Home is not bounded by the four walls of a house. 

It is the heart of Life. 

To it Life comes. 

In it Life is nurtured , ideals born , knowledge gained. 
Upon it the strength of the nation is built. 

It is the cradle of World Progress — 

And guarding it , guiding it with skillful hands — watch¬ 
ing with seeing eyes, are 
Women—and Men. 


6 


The woman Within—the man ,Without—returning at 
night to the Home Centre—his day well-spent. 

The World's Home-Makers. 

The World Without—the business day—is like the home 
World Within. 

The tasks that must be done are tasks — 

The Man at work — 

Driving the trolley , that others may ride to work. 

Guiding a bank, that money may do its most for business. 
Managing a store. 

Tilling the fields 
For what? 

For his own home—and for all homes. 

That is why business exists. 

The woman's work is more than 
Scrubbing potatoes — 

Preparing the meal — 

That the family may be fed. 

Washing the floors , the paint—that the home , The Centre 
of Industry , may be Clean. 

It is comforting the child — 

Pouring peace and harmony upon the man—who is dis¬ 
turbed by the friction without. 

Each tiny task a brick in the structure of 

Home—the Centre 

For which civilization exists . 


7 


HOME PARTNERS 






















THE HOME PARTNERSHIP 

The basis of happy home life is a real Home Partnership. 
The man earns, the woman wisely spends, and works at home, 
creating for the man the comfort and rest that he must have— 
that mental, spiritual and physical sustainment that only a quiet 
home can give. 

The phrase “Home Partnership” means much: 

A common understanding of the size of the family income; an 
amicable budgeting of the general expenses, including sufficient 
for the personal expenses of the man,—also the personal expenses 
of the wife. A friendly agreement as to the selection of the home 
and its furnishings, for it must express both the man and wife; 
the training of the children; and the family pleasures. 

“Togetherness” is the keynote of a successful home. But it 
does not mean that everything should be shared. In many cases 
this results in the overpowering of one personality by another, 
the strongest dominating. 

In any successful business partnership, either partner can make 
a plan, which is discussed by the two. If objections are raised 
feelings are not hurt. The arguments are heard and, if either 
one proves the plan is not good, the one who presented it is big 
enough to give it up. On the contrary, if it still appears to be a 
good plan, it is quietly explained further. Without loss of 
temper, sick headaches, hard words, the matter is settled. 

The reason so many home plans go wrong is that both the man 
and woman are not “sold” solidly on the idea. The man says 
“yes” when he knows it’s not right, because the woman teases 
him into acquiescence; the woman says “yes,” because she is 
afraid of a long argument. 

In a successful partnership, the woman must back up intuition 
with reason—and the man must speed up reason! 

The Budget 

What is a household budget? 

It is really a pattern—a guide to wise expenditures and con¬ 
sists of a statement of the assured income and the probable 
household and family expenses for the coming year. 

9 


You notice I said “Assured.” With a salaried man, this is easy 
to figure. If the man is in business for himself, he should receive 
a certain sum weekly or monthly—not make a budget on his 
maximum profits of the preceding year. If he is a professional 
man, a safe sum is a little less than the earnings of the preceding 
year. 

The fixed expenses of families differ; but, in the main, they 
can be simmered down to a few general headings: 

I. Shelter. 

a. Rent. This includes the yearly rental,—and all taxes, 
water rates, etc., that may be included in the lease. Upkeep of 
grounds, etc., are extra. 

b. When One Owns the Home. This includes taxes, repairs, 
insurance, water rates, possible street assessments, interest on 
mortgages, and original investment, upkeep of grounds, etc. 

c. When the House is Bought on the Partial Payment Plan. In 
this case the expenses enumerated in B must be added to the 
monthly payment. The payment can be classed as an invest¬ 
ment if desired. 

A certain sum to be set aside for furniture, linen, renewing of 
floor coverings, etc., and for the buying of new furniture. 

3. Fuel and light. 

4. Food and household supplies. 

This includes groceries, fruit and vegetables, meat and fish, 
ice, milk, eggs, butter and cheese, bread and bakers’ products, 
soap, cleaning powder, etc. 

5. Clothing. —This includes all clothing, accessories and repair¬ 
ing, shoe repairing, tailors’ bills, etc. 

6. Laundry. —This includes all money paid to a laundry or to a 
laundress. 

7. Domestic help. —Includes all money paid for help in the house 
except laundry. 

8. Religious and charitable activities. —Includes all money given 
to churches, missionary and charity organizations. 

9. Care of dependents. —Care of relatives, etc. 

10. Club activities. —Political, civic and business organizations, 
tennis, country club and women’s club dues, lodge dues, etc. 

II. Education , culture and entertainment. —All private schools 
and special courses, such as correspondence courses. 


10 


12 . Books and magazines. 

13 . Music and musical instruments and music and dancing 
lessons. 

14. Theatres , lectures , operas , travel, parties , 

15 . Physical care. —Doctors, dentists, oculist, massage, beauty 
treatments, etc. 

16 . Savings. —All kinds of personal insurance. Investments 
such as bonds, securities, etc. Savings bank accounts. 

17 . Luxuries. —Automobiles, motor boats, art objects, over- 
costly food, over-expensive clothing and furnishings and personal 
indulgences. 

These headings are sufficiently comprehensive to cover the 
most elaborate of households. Many families will not need to 
use them all, for circumstances vary. Those not needed can be 
discarded. 

It is impossible to give fixed rules. What is a luxury for one 
family may be a necessity for another. 

To many the actual saving and investing of money seem 
impossible. In some cases it really is better to invest, for a while, 
in a course of study for the man, in order that he may earn more. 
To buy a home; to further educate a child; to take on extra 
insurance. Or for the man to join the right kind of a club—that 
he may have contact with the right sort of people. Or, in 
case of an overworked wife and mother, the purchase of labor- 
saving equipment or the engaging of much needed help. 

To the young, the coming of old age seems so distant it is not 
worth discussing—it is so far away. But, whether one saves for 
the sake of “old age” or just for the fun of knowing one has, 
systematic saving with compound interest results in astonishing 
figures. 

Do you know that if you save, at 3% interest, compounded 
monthly— 

$10 a month for 20 years you will have $3,291.26; 

$25 a month for 20 years you will have $8,228.15. 

If you are twenty-five years old and would like to have $10,000 
when you are sixty-five, save $10.77 a month—or if you want 
$25,000—you can have it by saving $26.94 a month. 

When starting a budget, jot down the amounts you have been 
paying for food, rent, etc.—on a large sheet of paper on which 

11 



LUNCHEON CORRECTLY SERVED IN COURSES 
A lace luncheon set. A polished table. Correctly arranged service needs 
only the bowl of poppies and grasses to complete it. See page 52. 


the headings have been written. It is sometimes amazing to see 
just where the money has gone. But remember, it must never 
seem a tragedy! There’s another year coming! . 

Perhaps more has been spent than has come in and there are 
obligations to be met. This is something to be faced ,—not 
shunned. Get the bills together, tear up all duplicates and keep 
only the last bill. Then list them in their order, and total them. 
If the amount seems large, do not let it frighten you. You are 
on the road to paying up when you plan a budget. To clear 
things up, go to the butcher, the baker and candlestick maker. 
Tell them you are going to pay cash as you go and will catch up as 
fast as you can. Ask them to be patient. Set aside a sum each 
month to pay on these bills, and you will soon clear them up. 

Now you are ready to make your plans for a “new year.” 

Here are a few general “hints” that will help in mapping out 
the finances of the family with an income of $1,200 to $2,000 and 
from two to five in the family. 


12 




Rent (including fuel) approximately $20 to $30 a month. 

Food and household supplies $3 for each person a week up to 
four people—then $2.50 for each person. 

Clothing from $12 to $18 a month—according to the number 
of people. 

General operating expenses—as paint, oilcloth, mending 
materials, etc., $6 a month. 

Savings, education, culture, etc., from $33 down to $4 a 
month, according to the number in the family, and the ages. 

Does this seem discouraging, and does it indicate that those 
with small incomes cannot have much joy and higher life oppor¬ 
tunities ? Not in these days of splendid “free” education, “free” 
lectures, public libraries, magazine clubs, city organ recitals, 
church and school pleasures, free city garden plots, hospital 
clinics, etc. 

There may not be much left for “pleasure”—but what is 
pleasure anyway? First, Togetherness—in a harmonious, clean 
happy home. Picnics—on the city roof, if need be. The garden 
or out-of-doors in spring and summer. Congenial neighbors in 
for an evening of bridge or games. Hikes. The meeting of 
church and parent-teacher’s activities. The world is full of 
worth-while things to do, Mr. and Mrs. Home-Maker —if you 
really want to do them. And all the money in the world will not 
make you happy without them. 

When the income increases what happens? Do the fixed or 
necessary expenses increase? This is the point on which hinges 
many a family 

FIRST COURSE 


success or failure. 

Was the family 
well-nourished on 
the former food 
allowance ? Why 
spend more? 

Was the house 
satisfactory and 
self-respecting? 
Was the neighbor¬ 
hood congenial? 
Did the children 


Cream of celery soup and 
pulled bread. 



13 




have suitable associates? Why increase the rent until the 
income substantially increases? 

Undoubtedly a little more will be spent for clothing, especially 
for the man; some for necessary household help; and a larger pro¬ 
portion will go for savings or investments for the easier things 
of life and for helping others. The greatest care must be taken 
that, in the joy of the increase, too much is not spent. Think it 
over, and decide just what you need and want the most. 

Passing “desires” are often mistaken for real “wants. Try 
jotting them down—all of them. Then, a few days later, read 
them over. Often you will not want those things at all. You 
will feel they are actually superfluous, or find that you already have 
their equivalents, although you did not realize it. 

It’s a wise plan for the man and woman to get together with 
these expenditure lists and check them up—it’s a part of To¬ 
getherness, you know. Probably he will say, “Look around and 
see where they are cheapest.” It’s amazing how interested the 
man gets in the children’s clothes, the front room, or the rose 
garden, when you ask him about it. 

You, Mrs. Home-Maker, will feel this is a bore, but it is really 
good business. 

In planning the budget every member of the family should be 
considered. The wife is the managing partner. She should have 
a definite sum, no matter how small, to spend as she wishes. 

The man should 
have enough for 
his clothes, club 
dues, and personal 
expenses. And 
each child above 
six should have 
a little, if only 
five cents a week, 
and should be en¬ 
couraged to earn. 
Vacuum cleaning, 
sweeping the piaz¬ 
zas, brushing off 
snow, dish wash- 



SECOND COURSE 

A broiled chop on toast , peas and buttered carrots 
garnished with lemon and parsley 


14 



ing, getting the Sunday 
night supper—there are 
many things children can 
do—for you or for the 
neighbors. This makes 
them feel like real Home 
Partners. 

A checking account is 
the best way to handle 
the family income, both 
the man and woman hav¬ 
ing the right to sign 
checks. Rent, gas and 


THIRD COURSE 
Salad of cream cheese rolls served in a tomato cup 


fuel Dills, light, ice, etc., accompanied with a bread and butter sandwich 
can all be paid by check. 

A weekly amount can be drawn to cover food and household 
supplies, extra help and the odds and ends for the week. If these 
are entered on the check stubs, it is an easy matter to compute 
the household expenses monthly and jot them down in a book. 
Such an accounting, which may be more detailed, gives a simple 
basis of comparison with the budget. After a few months or a 
year it will be as possible to plan the family income—getting the 
most out of it—as it is possible for business firms to work success¬ 
fully on a budget. 



FOURTH COURSE 

Raspberry jelly topped with whipped cream and pecans and 
chocolate layer cake 


15 



TODAY 


“ Simpler Livings Simpler Laws" 

The spinning wheel , candle-dipping y Dutch ovens y the 
weaving of cloth ,——wz/A Azzev, ancient and compli¬ 
cated y /o 7 ?/ the complexities. 

Home-making made easier. 

Living more leisurely. 

Labor simplified by machines. 

Great y shining food factories cooking for a nation. 

Great whirring mills weaving cloth. 

Public utilities furnishing light. 

Bodies freed from deadening toil. 

Hours for growth and normal fun—mixed with cheerful 
work and the joy of creation. 

Time for the training of children. 

The human touch , education , spiritual joys. 

A vision beyond the four walls of home. 

Humanity understanding humanity. 

Hygiene and health controlled. 

Their laws applied. 

Saner bodies. 

Saner minds and souls. 

Longer lives. 

One by one yesterday's cruel laws eliminated. 

Today's simplicity. 


16 


SAVE BY USING LEFT-OVERS 

Just what is meant by the phrase “left-overs”? We think of 
them as scraps of meat, odds and ends of vegetables, bits of 
fruit, and crusts of bread. They should really include the bones 
left from meats, the water from boiling vegetables, the outside 
leaves of lettuce, the tips of celery—everything that can contrib¬ 
ute to any dish that may be made. 

There are many left-overs that may not seem worth keeping 
—a dish of left-over oatmeal, a cube of cheese, a crust of bread, 
a tablespoonful of cottage cheese, a half cupful of sour milk, a 
few left-over lettuce leaves,—all may seem useless. 

But, just as the business man learns to use what he terms by¬ 
products, that is, the left-overs of his business, so the Home- 
Maker can learn to use the by-products of her business. Nothing 
edible should be thrown out. 

We hear much about the malnutrition of the children of our 
country. This is not because of lack of food. American children 
should have more food than those of any other country. It is 
because foods are badly selected and cooking often kills the life- 
giving principles. These are called vitamines and they are 
destroyed with over-high heat. The minerals or blood builders 
which lie next to the skin of vegetables and are present in the 
cores of fruits are usually discarded. These are true left-overs 
and should be used. 

In another way, the left-over is an economy, for the food was 
cooked the day before and only a little time, fuel and energy are 
needed to prepare it for another meal. 

Planning so that there will be left-overs is one of the short¬ 
cuts of cooking. Often different things may be combined into 
one dish. 


Suggestions for Using Left-Overs 

MEAT 

Combine three cupfuls of ground, cooked, lamb, beef or veal with two cupfuls 
of white sauce or tomato sauce, cover with fine, dry bread crumbs mixed with 
savory drippings or butter and cook thirty-five minutes in a moderate oven. 
Heat two cupfuls of chicken, veal or lamb in two cupfuls of white sauce. 

17 


Line a baking dish with cooked rice seasoned with butter. Fill with the creamed 
meat, cover with the rice and bake thirty-five minutes. 

Heat three cupfuls of chopped ham, tongue, veal, chicken or beef in two cup¬ 
fuls of white sauce. Season with celery salt and serve on buttered toast. 

FISH 

Combine two and one-half cupfuls of canned salmon or any left-over fish with 
one pint of milk, one cupful of soft bread crumbs, seasonings to taste and two 
tablespoonfuls of ground green pepper, if convenient. Place in a buttered baking 
dish and bake about thirty-five minutes. 

Line a baking dish with well-seasoned mashed potatoes. Fill with three cupfuls 
of flaked cooked fish, any kind, mixed with one and three-quarters cupfuls of 
white sauce, cover with the potatoes, dot with butter and bake in a moderate 
oven until browned. 

Combine three cupfuls of left-over mashed potatoes with one and one-half 
cupfuls of flaked, canned or left-over fish. Season to taste with a little onion 
juice, salt and pepper, make into flat cakes, dip in flour, brown on both sides 
on a griddle and serve with tomato or white sauce. 

VEGETABLES 

Make a salad bag of coarse cheesecloth in which put all the green vegetables 
that accumulate from day to day—watercress, lettuce, half a tomato, a few 
radishes, a stalk or two of celery, a thick slice of raw cabbage, etc., and use 
this to make the salad. 

Combine cooked vegetables, diced, with a diced raw vegetable, such as green 
pepper, celery or the firm part of a cucumber, or substitute grated raw carrot. 
Add mayonnaise to moisten. Chill and serve on lettuce as a salad with or without 
mayonnaise or Russian dressing. 

Use one and a half cupfuls of any pulpy left-over vegetable like creamed corn, 
mashed potatoes or cooked lima beans as a basis for a milk soup. To do this 
combine the vegetables with one pint of water, boil ten minutes, sift, add one 
quart of milk or one pint of evaporated milk and one pint of water, thicken 
with two and one-half tablespoonfuls of flour creamed with an equal amount of 
butter or margarine and season to taste with salt and pepper. 

Add to chicken, veal, salmon or white fish which is being creamed, half the 
quantity of left-over peas, diced string beans or fresh lima beans. 

BREAD 

Place bits of bread in a covered pan in a warming closet or in a box in a warm 
place. When thoroughly dry put the bread through the food chopper and use 
it as follows: 

a Instead of flour—in rolling patties of any kind, potato cakes, hash or hash 
cakes, etc. 

b Instead of flour—in making steamed puddings, gingerbread, biscuits, etc. 

c Use instead of flour—in thickening gravies or savory vegetables, fish or 
meat soups. 

d Use as a binder—in the making of meat or fish loaves, allowing to one and 
one-half pounds of meat or fish, one-half cupful of crumbs cooked smooth with 
one-half cupful of milk. 


18 


e Cut crusts and broken slices of bread into cubes as regular as possible, 
place in a pan thickly oiled with butter, dust with a trace of salt and bake until 
brown, stirring occasionally. Serve with soup. 

f Use half slices of buttered bread as a top crust in making meat or fish pies. 

g Use bread crumbs in the making of fruit or savory dumplings. (See recipe 
in this book.) 

FRUIT 

Put odds and ends of fresh and canned fruit together in a preserving jar, add a 
little sugar, lemon juice and warm water, chill for a few hours and serve as a 
fruit cocktail at the beginning of a luncheon, dinner or supper, or as dessert at an 
informal meal. 

Use odds and ends of fresh and canned fruit as described above, in the making 
of quick toast shortcake. Serve with or without cream. (See recipe in this book.) 

To one pint of left-over canned, dried or fresh fruit (such as canned pineapple, 
a little diced orange and some cooked dried apricots) allow a package of pre¬ 
pared orange or lemon gelatine. Prepare according to the directions on the 
package and when beginning to congeal, stir in the fruit. Serve plain or with 
cream. 

Prepare the fruit gelatine as described. While it is stiffening make a pie-crust 
shell. When the gelatine and fruit are beginning to set, transfer to the shell and 
when stiff serve with whipped cream. 

The woman who learns to work in the left-overs, who shops 
with her eyes open, watching for those foods which are new, who 
uses the better recipes, who plays a game with herself to see how 
much time and money she can save and yet how delicious she 
can make her meals—is the Home-Maker who will find that cook¬ 
ing is a real pleasure. 


SOME SAVORY DISHES 


Here is a group of appetizing dishes which may be used as the 
main portion of the meal. They are economical and substantial 
and may be used in any season. 

All measurements are level. 


Italian Meat Pie 


3 cupfuls minced beef, lamb or 
veal 

% cupful fine dry bread crumbs 
% teaspoonful salt 
Few grains allspice 
1 tablespoonful minced onion or 1 
clove garlic 


1 pint canned tomatoes, sifted 
\'/2 teaspoonfuls sugar 

yi teaspoonful pepper 

2 tablespoonfuls savory meat drip¬ 

pings 

2 tablespoonfuls flour 

Slices of buttered white bread 


Combine the tomatoes, seasonings and onion, bring to boiling point, simmer 

19 


five minutes and thicken with the drippings and flour blended. Add the meat 
and crumbs, transfer to an oiled baking-dish, cover with the buttered bread and 
bake in a quick oven—375 degrees F. 


Italian 

1 pint milk 

2 tablespoonfuls flour 
yi teaspoonful salt 

y 2 tablespoonful lemon juice 
Few drops onion juice 


Fish Pie 

Sliced, buttered white bread 

2 tablespoonfuls margarine or butter 
yi teaspoonful pepper 

Bit of bay leaf 

3 cupfuls minced cooked haddock, 

cod, halibut or white fish 


Make a sauce of the butter, flour, seasonings and milk, add the fish and lemon 
juice, transfer to an oiled baking-dish, cover with the buttered bread and bake 
until brown in a moderate oven—350 degrees F. 


Spare Ribs with Bread Dressing 

Dredge the ribs with salt and pepper after cracking them. In the meantime, 
make a bread dressing which may or may not contain a tart apple minced. 
Put the dressing in a pan and fold the spare ribs over it. Dust thickly with flour, 
letting some fall on the bottom of the pan and place in a hot oven—375 degrees 
F. Bake until the flour is brown, then add a little water. Reduce the heat and 
cook gently about an hour and a quarter. Make a gravy from the drippings in the 
pan. It may be tomato gravy made by using the juice of canned tomatoes in¬ 
stead of water. If desired, apples which have been cored and cut in halves 
crosswise, or pared sweet potatoes may be baked with the spare ribs. 


Spare Rib Stew 

Break the spare ribs in medium-sized pieces, roll them in flour, dust with salt 
and pepper and brown in savory drippings. Add equal parts of water and sifted 
canned tomatoes to half cover. Simmer until tender—about one hour—and 
thicken with one tablespoonful of flour blended with a little cold water. Serve 
with baked potatoes or boiled rice. 


Creamed Eggs on Toast 


6 hard-cooked eggs 
3 tablespoonfuls flour 
y 2 teaspoonful salt 
yi teaspoonful pepper 
1 minced green pepper or 
1 minced pimento 


'lyi cupfuls milk 

2 K tablespoonfuls butter or margarine 
1 slice onion (optional) 

1 teaspoonful minced parsley 
Buttered toast 


Cut the eggs in half, lengthwise. Keep them warm. Melt the butter, stir in 
the flour and seasonings and gradually add the milk and pepper. Cook ten 
minutes, then arrange two egg halves on a slice of toast, pour over the sauce and 
serve. 


20 


Scrambled Eggs with Croutons 

A cupful diced white bread A cupful butter or bacon fat 

5 eggs 2 tablespoonfuls minced onion 

5 tablespoonfuls milk A teaspoonful salt 

yi teaspoonful pepper 

Melt the fat, add the onion and bread, and fry until the cubes are crisp. Beat 
the eggs, add the seasonings and milk, stir in the eggs and scramble, scraping up 
the mixture as fast as it thickens. Serve at once. 


Escalloped Tomatoes 

1 can tomatoes (solid packed) A cupful melted butter, bacon or ham drippings 

1 teaspoonful salt 2 teaspoonfuls sugar 

2 teaspoonfuls minced onion A teaspoonful pepper 

1 A cupfuls fine dry bread crumbs 

Combine the tomatoes and seasonings, melt the fat and stir in the crumbs. 
Put a layer of crumbs in the bottom of the baking dish, follow with one of toma¬ 
toes and continue until all is used, making the last layer crumbs. Bake from 
thirty-five to forty minutes in a moderate oven—350 degrees F. 


Savory Escalloped Tomatoes 

With each layer of crumbs in the preceding recipe, add a little minced ham. 


Meat Balls on Toast 


1 A pounds ground veal or beef 
A cupful soft bread crumbs 
A cupful milk 
1 teaspoonful salt 
1 minced pimento (optional) 


A cupful minced ham or devilled 
tongue 

2 teaspoonfuls minced parsley 
A teaspoonful pepper 
1 tablespoonful lemon juice 
Buttered toast 


Combine the crumbs and milk, cook until thick, then add the seasonings and 
the meat and form into flat cakes. Roll in flour and fry in bacon fat or savory 
drippings until light brown. Half cover with boiling water or soup stock and 
simmer until done—about thirty minutes. Remove the meat cakes to slices of 
buttered toast, keeping them warm. Make a gravy from the liquid in the pan, 
thickening it, as needed, with a little flour mixed smooth with a little cold water 
(about three-quarters of a tablespoonful to one cupful liquid). Add more salt 
and pepper. If desired, a cupful of peeled and quartered mushrooms may be 
added five minutes before the meat balls will be finished. Pour over the toast 
and serve with a garnish of buttered noodles or spaghetti. 

Baked Crumb Omelet 

5 eggs A teaspoonful salt 

A teaspoonful pepper 'A cupful milk 

A cupful soft bread crumbs 3 tablespoonfuls butter or hot savory 

bacon or ham fat 


Separate the eggs. Beat the yolks until very creamy and add the crumbs, 
milk and seasonings. Whip the whites till dry, fold the yolk mixture into them 

21 


and transfer to a deep baking dish containing the fat, melted. Bake from twenty- 
five to thirty minutes in a moderate oven 350 degrees F. and serve at once. 

French Sandwiches 

Make sandwiches of devilled ham, minced ham or potted tongue in the usual 
way, buttering the bread and putting the slices together. For every six sand¬ 
wiches, beat an egg in a shallow bowl, add one and one-half cupfuls milk and a 
few grains salt, dip the sandwiches in this and lift out at once. Drain a moment 
and fry in butter. Serve as the main course at breakfast, luncheon or supper. 

Baked Sliced Fish with Stuffing 

2 pounds sliced fish (solid) as halibut, sword fish or salmon. Savory dressing. 

Oil a baking dish or medium-sized pan and lay the fish in it. Dust with salt 
and pepper, cover with the dressing and bake forty to fifty minutes in a moderate 
oven —350 degrees F. Serve with tomato or any savory sauce. 

Savory Dressing 

2 cupfuls soft bread crumbs X cupful savory drippings 

X teaspoonful salt X teaspoonful pepper 

1 tablespoonful minced onion 1 teaspoonful minced parsley 

1 cupful canned tomatoes 

Combine the ingredients in the order given and use in the preceding recipe or 
as a stuffing to any fish that is to be baked. 

Braised Flank Steak 

Order a flank steak. Salt, and on it spread the dressing made by the preceding 
recipe, or use a plain dressing, if desired. Roll up, tie with a string and brown 
or fry in savory drippings. Transfer to a casserole or small iron pot. Around 
it put one cupful of coarsely-diced carrots, one of diced turnips and one of diced 
celery in season. Half cover with boiling water, put on the lid and simmer until 
tender—about two and a half hours. Remove the meat and vegetables and 
thicken the gravy with one tablespoonful flour mixed with cold water to each cup¬ 
ful of liquid. Serve with a garnish of boiled rice, mashed potatoes or small 
whole white or sweet potatoes, put in with the meat to steam, forty-five minutes 
before the meat is expected to be done. 


A LOAF OF BREAD 

Brown and crusty — 

Flavory with the vitality of yeast — 

Of wheat—grown hy the earth—the sun—the rain — 
Not a mere thing to he eaten — 

But Life 

Converted into the flesh of Man. 

22 


RECREATING THE HOME 

Have you ever visited a newly furnished home—then returned 
to your own house and looked about? 

Everything looked jaded and worn and out-at-the-elbows— 
shabby, disorderly, not even comfortably familiar. 

Then did you ever sit down quietly in each room and carefully 
think out why it looks so shabby? 

Often it is too crowded. Amazing how many things one can 
eliminate and never miss, old pictures, calendars, magazines, 
bric-a-brac, worn out cushions, frayed curtains. One does not 
realize how dejected they are—until one sees them by contrast. 

It is not so often the major articles in a room that are wrong 
as the little ones—and these can usually be remedied by care, a 
little time, patience and a reasonable amount of money spent 
from time to time. 

The best way to re-create, or renovate, a house is to take it 
room by room. Jot on a sheet of paper just what you can do 
with it, keeping in mind what you would like to do. 

The Living Room 

In the living room you may need new window shades (or turn 
the old ones). 

Fresh window pulls. You can make charming tassels yourself. 

New window draperies. Chintz can be bought as low as 
twenty cents a yard, and net at a similar price. 

New covers for sofa pillows. Often the piece bag will help 
you out, or faded pillow covers can be dyed. 

A picture may need a new frame, or an old frame need regild¬ 
ing. The old-fashioned picture wires that show can be discarded 
for the newer hooks. 

An old oil lamp can be “electrified” and a home-made shade 
put on it. The High School child can make one that is lovely. 

A chair may need covering, or a tufted chair a new slip cover. 

White window sills may need new paint, the floor some varnish 
or wax. (For this job the man of the house should be called in). 

Little window boxes, painted like the woodwork will perform 
wonders. 

A new vase can be kept filled with greens in winter, ferns or 
flowers in summer—from the woods. 


23 


And while these little things are being done, one can look 
ahead to the day when a new rug, or table or couch may be 
bought. 

One never realizes a dream until the utmost has been done with 
what there is on hand. 

The Dining Room 

The dining room often needs new shades, curtain pulls and 
dainty draperies that can be kept spotlessly clean. 

Window boxes. Gold fish in a bowl. A few ferns in a dish, 
a basket or holder for the dining table. 

Between times covers for the buffet and table. 

The dining table top refinished; the chair seats (if they cannot 
be reupholstered or caned) covered with pretty chintz slips. 

A set of oil-cloth or checked gingham doilies. 

The buffet unloaded of useless objects. 

Surely these things are within reach of any household. 

The Bed Room 

Here good looking shades and washable draperies are a 
necessity. Better keep them white—unless they actually match 
the spreads. 

Plain bureau scarfs with applied edges of the prevailing color. 
Handles on bureau drawers. Paint furniture or refinish when 
necessary. 

Cluttering pictures removed. Washable slip covers for pin¬ 
cushions. Any woman can make the bedrooms harmonious and 
dainty. 

The Kitchen 

Although a third of the time of most Home-makers is spent in 
the kitchen, it always seems to be the last consideration. 

Light, bright walls are a necessity. If they are dark and dingy, 
sacrifice a little if necessary, to have them painted a cheery color 
—with washable paint. 

If the sink is iron make it look as well as possible by painting 
it black. 

Refinish your stove with a polish that paints on and does not 
burn off. 

Line the kitchen drawers with white oilcloth. Tack an oil¬ 
cloth splasher over the sink. 


24 


If you haven’t a regular drain board beside the sink, cover 
the one you have with sheet zinc. 

If possible cover the floor with linoleum, or use large linoleum¬ 
like rugs. Either wears better if a coat of white varnish is applied. 

Replace all nails with hooks. 

Make new holders with washable slip covers and hang them 
near the stove. 

Go through the cupboards and discard all useless articles. 

Make sash curtains that match for the windows and shirred 
curtains for the cupboard doors. Scrim, voile, or sometimes 
worn draperies from other rooms can be used. 

Provide a suitable place for the maid to eat her meals. 

Be sure a comfortable rocking chair is included. 

A little paint in dingy places works magic. The old worn 
chair made yellow or Japanese red, the chest of drawers that holds 
the kitchen linen painted to match, the kitchen table base re¬ 
done, and the top covered with zinc or fresh white oilcloth, 
missing knobs put on kettle covers. The little things that can 
be done for a kitchen are innumerable. 

Without this careful attention to details the most expensively 
furnished home soon looks dingy and un-loved. 

It is impossible to do everything at once. When the improve- 



An Outdoor Meal 

25 


ment plan is made for each room, begin to systematically save a 
little each week—if only ten cents—towards the expenses. In 
the meantime utilize everything you have. Window boxes can be 
made from boxes the grocer will give you free. Ten cents will 
paint them. Fifty cents will buy material for two cushion covers. 
Don’t wait to save enough for the whole amount. Improve your 
home week by week, as fast as you can. 

If your income is budgeted, this saving will be an easy matter. 
One of the prettiest kitchens I have ever seen was in the house 
of a “poor” woman who saved and spent in improvement ten 
cents a week! 


WATERING THE PLANT 

The “ L ” train roared by 

The little old lady on the fire-escape. 

A plant she had , 

Straggling and pitiful—in a tin can. 

Each day she watered it. 

The Boy saw her as he went to work. 

One day he sent her a lovely geranium. 

{She looked like his mother .) 

And then he called—and fixed her sagging stove—and 
rickety table—and mended the screen. 

Sixty years old — 

A mere boy taught her how to make a dollar do a dollar s 
work — 

Until the kitchen was brave with paint—the stove was 
blacked—new curtains—and 

The Plant had grown into a window-box. 

MAGIC 

Our children are taught the magic of “please”—and “thank 
you”—the way to ask for—and the way to express gratitude. 
The letter of the laws of politeness and appreciation— 

26 


But there is even a greater magic—that, were our children to 
learn it, and we ourselves to apply it, would make living easier 
and happier.—The miracle of kind words, sincerely spoken— 
the expression of appreciation, the gay stimulus of “a bit of 
blarney” at the right time. 

When a man has succeeded in putting through a business 
deal and he comes home bubbling over with enthusiasm, even 
though it doesn’t sound very interesting, Mrs. Home-Maker, 
then is the moment to tell him you’re proud of him. You are. It 
will mean as much to him as your mother’s approval meant to you. 

Or possibly he has a new suit or tie; has clipped the grass along 
the edges of the walk; planted the garden, or trimmed the fruit 
trees—a word of appreciation, not criticism, will work wonders 
toward making you—and the home—happier. It reflects you. 

If the children have tried to be polite—to keep their elbows off 
the table—to pick up their rooms—reward them with a kiss and 
“thank you.” They’ll try all the harder to-morrow. 

If your maid has cooked a specially good dinner—cleaned the 
kitchen till it shines—tell her how nice it looks. 

Blarney? No—just the oil of kindness. 

A SUNDAY NIGHT SUPPER 

Mary and John , 

And James and Martha 
Rachel and her young man — 

And Aunt Becky who has no place to go , 

Gran'pa and Gran'ma coming up the walk — 

And nothing to eat! 

A picnic in the house — 

Made at the table — 

Sandwiches ,— egg , lettuce , tomato spotted ham and dress¬ 
ing— 

Tea or cocoa — 

Some cake from the store — 

And peaches canned last Fall. 

A feast—with friends! 


27 


“DO IT TODAY” 


With today as full as seems possible, this phrase may seem 
like a cruel whip. But getting things done is more or less a matter 
of elimination—of things that are of no consequence. 

When every hour seems full to overflowing—stop! Take stock 
of time and the way you spend it. You must rest and relax? 
Quite right, but brief and often inconsequential rest subtracts 
from a possible two hours off or time to get a real change. 

Actual work is fun—if it’s done in the spirit of accomplish¬ 
ment. No matter how busy you are, a plan can always be made 
to cover the work you would like to accomplish each day. This 
must allow a certain amount of time for rest, recreation, pleasure 
or out-of-door exercise. The afternoon hours are available in 
most homes. If there is a maid, a rest period for her is also a 
necessity. 

Housework seems difficult because too much time is spent in 
doing it. It is possible to apply to the work of a home the under¬ 
lying principles of a business. Among these are: 

System. 

Few delays. 

Every mental and physical process made to count. 

The best tools to do the work. 

Doing things on time. 

Housekeeping a business? It’s the biggest of all businesses. 
Every woman , who conducts her home happily , efficiently, easily , is 
contributing to the welfare—not only of herfamily , but of her country. 

After making a plan to systematize the house work, carefully 
go over the equipment and arrangement of the kitchen, pantry 
and general working quarters. 

Look at this from the business standpoint. If you were run¬ 
ning a factory, would you pay a salary to a man who had to walk 
ten feet every time he wanted a certain tool? Wouldn’t you try 
to put it within his reach, so that you would not have to pay him 
for the time he would spend in useless steps? 

Whenever you make a needless motion, you are wasting 
energy. 

Is your chopping-knife near the chopping tray, the can of 
coffee beside the percolator, the tea by the tea-pot, the paring 

28 


knives near the sink, the bread-board and knife near the bread- 
box, where they will be easy to use together? 

Household efficiency means not only the spending of money 
for equipment, but also the saving of every unnecessary expendi¬ 
ture of energy . 

No homes are perfect. All can be bettered. 

Look at time-saving from this ^standpoint, and rearrange the 
kitchen and pantry. 

Is the sink too low? Raise the dish pan. 

The table too low? Put it on castors. 

Do your feet get tired from standing? Get a stool and learn 
to work sitting down. 

Have you a kitchen cabinet? Buy one if you can—or arrange 
a group of shelves over the work table for supplies—and hang 
cups, egg-beaters, etc., under them. 

Is the floor hard to scrub? Put on old-fashioned floor paint— 
if you cannot afford linoleum. 

Do not go through the years thinking you will do these things. 
Do them. 

Every time you think about doing a thing—you are wasting 
almost enough energy to “do it now” 

House-work consists of details and repetition, but so does 
every other business. 

The best way to handle it—after a working schedule has been 
made—is to sit down each day after breakfast—or in the evening 
and list the extra details for the day—telephone calls, odds and 
ends of shopping, putting away furs, a committee meeting— all 
extras should be noted. There seems to be magic in pencil and 
paper. When reduced to actual written facts any problem can 
be solved. After the early morning work is done, do all the little 
extra jobs. It’s amazing how restful it is—to free the mind of 
details. 

Most of us waste enough time in putting things off to accomplish 
all we have to do in half the time. 

There is nothing like a brisk, quick, early morning start and 
persistent work until the rest period to carry one through 
triumphantly. If extra rest seems needed, systematically take 
five or ten minutes from every hour, and lie down, sit down, read, 
or go out on the piazza for a “breath” according to your needs. 

29 


General Routine (not ironclad) for a Household Where There 

Is No Maid 

Washing and ironing done outside, or by a woman who comes 
to the house. 

1. Start breakfast half an hour before it is to be served. 

a. Start the coffee. 

b. Start other food taking time to cook. 

c. Set table and prepare fruit. 

d. Complete breakfast. 

2. Clear the table and stack dishes. 

a. Go through ice-box and plan meals. Note needed supplies for 

next three meals. Wipe out ice-box if necessary. 

b. Prepare luncheon as far as possible and dinner dessert. 

c. Wash dishes. 

d. Sweep kitchen. 

Work should be finished by ten if breakfast is at eight—earlier 
if breakfast is at seven or seven-thirty. 

3. Make beds, care for bathroom, dust rooms, as necessary. This takes 
about an hour. 

4. Do extra work, sweeping, cleaning silver, going to market, etc. 

5. Luncheon at 12:15. 

a. Clear table, stack dishes, prepare vegetables and get food 

ready for dinner. 

b. Wash lunch dishes. 

Work finished by 2 o’clock. 

6. Rest for thirty minutes. If possible, bathe and change clothes. 

7. Free time from 2:30 to 4:30; to sew, read, entertain, or go out with the chil¬ 
dren. A walk every day is a necessity. 

8. Begin dinner at 5 or 5:30. 

a. Feed the children at 5:30 and put children under three to bed 

at 6. 

b. If possible wash up pots and pans as fast as they are used. 

c. Dinner at 6:30. 

The woman with little children may have to change this 
schedule. In many cases it is advisable to give the bath directly 
after breakfast. At any rate, the planning of meals and the 
cooking, as far as possible, should be done during the child’s 
morning nap. 

Schedule for a Maid 

A maid can follow this same routine. She will probably do 
the washing and ironing. Tuesday is a good day to wash, as 

30 


this leaves Monday for extra mending. Start washing after 
clearing the breakfast table. Take two afternoons to iron, if 
necessary, planning “oven” dinners. The maid should have 
from an hour and a half to two hours to herself during the day, 
and two half-days a week. 

Much time can be saved in cooking, for bread and cake can 
be purchased. It is as old-fashioned to bake bread as to dip 
candles. The big bakeries can do it far better—they are scien¬ 
tifically equipped; make a specialty of it; they buy the ingredients 
in large quantities. They can, therefore, produce better things 
at less cost. 

Quick soups — ten-minute desserts — platter-meals — boiled 
dinners—are all time-savers any home-maker can introduce. 


Old-Fashioned Boiled Dinners 
1 

Boiled Beef with Horseradish Sauce 
Boiled Potatoes Boiled Diced Turnips, Buttered 
Cucumber or Lettuce Salad 
Bread and Butter 

Pumpkin Pie Coffee or Tea (adults) 


2 

Boiled Whitefish or Fresh or Salt Codfish Quick Hollandaise Sauce 
Boiled Onions Boiled Creole Rice 
Bread and Butter 

Lemon Bread Custard Tea or Coffee (adults) 


Platter Meals 
1 

Baked Sliced Ham Mashed Potatoes 
Peas Sliced Tomatoes 
Bread and Butter 
Lemon Raisin Meringue Pie 
Coffee (adults) 

2 

Baked Sausages with Gravy on Toast 
Sweet Potatoes Glace String Beans 
Cole Slaw 

Apple Betty with Hard Sauce 
Coffee (adults) 

31 


Oven Meals 


1 

Casserole of Beef Baked White or Sweet Potatoes 
Baked Winter Squash or Baked Onions 
Piccalilli or Celery 
Bread and Butter 
Apple Tapioca Top Milk 
Coffee or Tea (adults) 

2 

Meat Loaf Bananas or Tomatoes baked with the Meat 
Peas or String Beans 
Oven Cooked Potatoes O’Brien 
Savory Lettuce Salad Bread and Butter 
Macedoine of Fruit Ginger Snaps 
Tea or Coffee (adults) 

HOW TO SAVE TIME 

Make a plan and stick to it. 

Concentrate on what you are doing. 

When a “job” is done, forget it. Thinking about it is like 
doing it twice. 

Prepare several foods at a time—a group for oven cookery— 
and some for the steamer. 

Cook enough at one time, if possible, for two meals—potatoes, 
macaroni, meat, dessert, salad dressing, stewed fruit, vegetables, 
soup, etc. 

Scald the dishes and let them dry, instead of wiping them. 
Pick up as you work. 

Wash the cooking dishes as fast as they are used. 

Discard clothing, old magazines and newspapers before they 
accumulate. 

Wash little articles when soiled. 

Wipe off paint and woodwork as necessary when the dusting 
is done. 

Keep the ice-box cleared out and clean it daily. 

Wipe greasy dishes with paper before washing. 

Keep the everyday silver, glasses and china near together to 
save steps. 

Keep ahead of your work. 

At canning and preserving season, “put up” a jar or so each 
day, preparing the fruit or vegetable when getting a meal. 

32 


Make enough pie crust at one time for several pies. 

Dry bread crumbs, grind, and put through the food chopper, 
and keep on hand. 

Teach the family to pick up their bed rooms while they dress. 

WHAT YOU CAN DO WITH THE 
TIME YOU SAVE 

Attend the Woman’s Club, the Woman’s Church Society, 
Sewing Club, Parent-Teacher’s Association, some Lodge, the 
Grange, etc. 

Take up again your music, languages, dancing. 

Give yourself some beauty treatments and proper manicures. 
Take care of your hair. 

Make dainty accessories for yourself or your home. 

Go to an occasional movie, bridge, or matinee. 

Visit your children’s school—take a live interest in their 
education. 

Serve informal afternoon tea once or twice a month—indoors 
in cold weather—on the piazza or outdoors in warm weather. 

Do a little gardening. 

Play golf or tennis. 

Read some new books—outdoors in suitable weather. 

Visit the shops occasionally. 

Attend a fashion show, cooking demonstration or home 
economics talk by your Home Demonstration Agent. 

Go for long walks—especially in the open. 

Spend ten minutes a day in “setting up” exercises. 



BREAD THE SLENDERIZER 

One can eat as much as one likes if it is this kind of bread , sliced thin, 
toasted brown in the oven, and served with clear tea. 

33 




TEN MINUTE DESSERTS 

A sweet belongs in each meal, to furnish energy or fuel to 
carry on the fires of life. A dinner, luncheon or supper seems 
incomplete without a sweet or dessert. It can be easily and 
quickly made. 

On busy days try these—they are delicious and healthful. 

All measurements are level. 

Quick Strawberry Shortcake 

For each person allow two slices of hot buttered toast. Put together with three 
heaping tablespoonfuls of sliced and well-sweetened strawberries and their juice, 
slightly warmed. Top with more berries and serve with plain cream or sweetened 
whipped cream. The toast may be made at the table, the shortcakes being put 
together individually. 

Peach Shortcake 

Substitute sliced fresh, sweetened or canned peaches for the strawberries in the 
preceding recipe. 

Apricot Shortcake 

Substitute well-sweetened, canned apricots for the strawberries. 


Raspberry, Blackberry or Loganberry Shortcake 

Substitute any one of these three berries for the strawberries in the quick 
strawberry shortcake. 

Chocolate Pudding 

3 cupfuls milk 1 cupful water 

2 ounces (squares) chocolate M cupful cornstarch 

y cupful sugar % teaspoonful salt 

y teaspoonful vanilla 1 beaten egg white (optional) 

Cut the chocolate fine, add to the milk and water'and scald, stirring.occasion¬ 
ally. Mix the cornstarch, sugar and salt together. Gradually add a little of 
the hot milk to this until smooth. Return and cook, stirring constantly until 
thickened. Cook five minutes more over hot water. Turn into moulds rinsed 
with cold water and chill. Serve with or without light cream, sweetened whipped 
cream or marshmallow cream diluted with warm milk until it will pour. 

Charlotte Russe 

They should be arranged individually. For each person allow three halved 
lady fingers or six two-inch strips of sponge or plain cake. In the bottom of 
each sherbet glass put one tablespoonful of any kind of jam, apple sauce or rich 
preserves. Stick the ends of the strips of cake or lady fingers into this and fill 
with whipped cream sweetened and flavored with a little vanilla. Garnish 
further with a candied cherry or a little citron. 

34 


Mock Charlotte Russe 

Follow the directions given in the preceding recipe, substituting for the 
whipped cream, fruit whip. Serve at once as soon as put together. Either 
canned or fresh fruit may be used. 

Fruit Whip 

Combine one cupful crushed strawberries, ripe peaches, well sweetened, canned 
peaches or apricots or fresh strawberries with two egg whites and one-half cupful 
powdered sugar for fresh fruit. Beat steadily with a stout egg beater until the 
mixture holds its shape and use as described in Charlotte Russe or as a topping for 
plain fresh fruit or fruit cup. 


French Toast with Peaches 


12 small slices of bread 
3 cupfuls milk 
Few grains nutmeg 
2 eggs 


Few grains salt 

1 tablespoonful sugar 

2 cupfuls sliced fresh peaches well 

sweetened 


Leave the crusts on the bread. Beat the eggs, add the milk, sugar, salt and 
nutmeg. Dip slices of bread in this, three or four at a time and fry until brown, 
in butter or a good butter substitute. Do this just before serving time. Serve 
heaped with the,peaches. 


Quick Fruit Tapioca 

A cupful quick cooking tapioca 1 A cupfuls boiling water 

\A cupfuls canned fruit juice 2 cupfuls diced, canned fruit 

y 2 teaspoonful salt A cupful sugar 

1 tablespoonful lemon juice Grated rind A lemon 

Combine the water, fruit juice, sugar, salt and lemon rind. Bring to boiling 
point, stir in the tapioca, cook until nearly transparent and add the fruit. Cook 
until the tapioca is absolutely clear. Add the lemon juice, chill and serve with 
or without plain or whipped cream or soft custard. 


Dried Fruit Tapioca 

Any kind of cooked dried fruit and its juice may be substituted for the canned 
fruit in the preceding recipe. 

Rice Cakes 

3 cupfuls left-over cooked rice 1 egg 

3 tablespoonfuls sugar A teaspoonful cinnamon 

Fine, dried bread crumbs 

Combine the eggs, cinnamon and rice, form into small, flat cakes, dip in the 
crumbs and brown in butter or a good substitute. Serve with rich, canned fruit, 
preserves, melted jelly or any kind of syrup. 

Quick Jelly Omelet 

5 eggs 5 tablespoonfuls hot water 

A tablespoonful sugar A teaspoonful salt 

K cupful jelly (or jam) 2 tablespoonfuls butter 

Powdered sugar 

35 




Beat the eggs until very light, with the half tablespoonful of sugar, salt and 
water. Melt the butter in a medium sized frying pan (very, very clean) and pour 
in the* egg mixture. Cook gently, lifting it up around the edges to allow any 
uncooked portion to precipitate and when brown on the bottom, it should be 
firm through to the top. Spread with the jelly, beaten very smooth, with a fork. 
Fold over, transfer to a hot platter and dust thickly with the powdered sugar. 

Apple Sauce with Cinnamon Crumbs 

1 y 2 quarts sliced tart apples 1 cupfuls sugar 

yt tablespoonful butter Few grains salt 

yi teaspoonful nutmeg Cinnamon crumbs 

Combine the apples, sugar, salt and butter with one cupful of water in a casse¬ 
role. Cover and bake slowly until the apple sauce is ready— about two hours. 
Serve warm with cinnamon crumbs. 


Cinnamon Crumbs 

Melt one-quarter cupful butter in a small frying pan. Stir in one and one- 
quarter cupfuls coarse white bread crumbs and cook until brown. Sift thickly 
with powdered sugar and cinnamon in the proportion of one-half teaspoonful 

cinnamon to one-half cupful sugar. .... . , , , 

Note.—Cinnamon crumbs may be used with any fresh fruit sauce, with boiled 
rice, with hominy cooked in milk or warm baked custards. 


Quick Fruit Cup 



1 cupful canned, grated pineapple 
1 sliced orange 


Diced cooked figs, apricots or peaches 
2 sliced bananas 

1 cupful stoned prunes 
Juice one lemon 
Sugar to taste 
About Y, cupful cocoa- 
nut 


SIMPLE DESSERTS 

Charlotte Russe, Quick Strawberry Shortcake (made 
with toast); slices of Sponge cake with Strawberry 
Jam and Whipped Cream. 


Combine the fruits in 
the order given, add the 
lemon juice and sweeten. 
Chill as long as possible 
and serve garnished with 
a thick sprinkling of the 
cocoanut. If desired, this 
may be arranged in sher¬ 
bet glasses; strips of 
sponge cake or halved 
lady fingers being tucked 
in about the edges, 
Charlotte Russe fashion. 


36 


THE BASIS OF COURTESY 

There’s a little woman who doesn’t use good grammar; 
—she always wears a gingham apron in the house; she uses 
a red and white checked table cloth. 

It is a joy to visit her. 

She understands courtesy. 

In her home 

You are not made uncomfortable by gossip. 

You are not criticised. 

She greets you cordially—the front door wide open. 

She seems to have time—no matter how busy she is. 

If it’s warm she thinks of a glass of water;—if cold , of 
a cup of tea. 

She speaks gently. 

She listens. 

She understands that true courtesy means the physical 
and mental comfort of others. 

You leave her home 

Refreshed. 

TABLE MANNERS 

The underlying principle of good manners is thoughtfulness 
for others. On this all table etiquette is based. To eat daintily 
and unobtrusively. To sit erect, giving out a sense of health, 
—to allow the waitress to perform her duties without hindrance, 

•—to elevate “eating” to the plane of other delightful phases of 
living—these are the reasons for the many little customs that are 
included in “manners.” 

The chair should be placed so that it will not be necessary to draw it out 
before sitting. It should not be “hitched” up to the table. Sit well back and 
lean slightly forward while eating. If a chair is too low, raise it by means of 
rubber or brass caps, or put a cushion on it. 

The gentlemen should seat the ladies. 

The silver should not be pushed aside. 

The napkin should be unfolded and laid across the lap. 

The silver is usually laid in the order of its use, from outside toward the 
plate. (See directions given for table-setting in this book.) Take up the im¬ 
plements in rotation as needed. 


37 


Relishes, jelly, etc., should be placed on the bread and butter plate. 

In eating soup, use the side of the spoon. Do not tip the soup plate. Do not 
crumble crackers into soup. 

If bouillon is served in a. cup, it may be eaten partly with a spoon—the 
rest as a drink. 

When asparagus stalks, not very long, are served on toast, and are not 
covered with a sauce, they may be eaten with the fingers—otherwise use a fork. 

Bones should not be gnawed. It is not considered good form to soak up 
gravy with bread,—nor to mash whole potatoes and cover them with gravy. 
The gravy should be put on the plate,—the potato cut with the fork and dipped 
in it. But, bread-and-gravy and potato-and-gravy, with the gravy poured over 
the bread and mashed potatoes, are quite all right. 

Break slices of bread into halves or quarters before buttering. 

Lettuce should be eaten with a salad—not just looked at. 

Parsley, lettuce, cress, etc., used as garnishes may be eaten. 

The hands and elbows should be kept off the table. Between courses they 
should rest easily in the lap. 

Knives should be used only for cutting food. 

Spoons'should not be allowed to stay in the cups. 

Pate and timbale cases, and bread croustades should be eaten. 

Spaghetti, if in long pieces, may be cut a little at a time with a fork. 

After they have been used, the knife should be laid across the edge of the 
plate, the fork, tines up, beside it. 

If a piece of silver is dropped, wait for the waitress to pick it up. 

Oysters or clams on the half shell should be eaten direct from the shells with 
the fork provided. If cocktail sauce is served, they should be dipped individually. 

It is not good form to cut up more than a bite at a time of any food. 

Baked potatoes should be cut open—then eaten either from the skins or 
with the skins—with a seasoning of salt, pepper and butter. 

Corn-on-the-cob should be broken in halves. Little silver corn forks or ends 
are often inserted before serving, to act as handles. 

Lobster should be eaten from the shell. 

When oranges or grapefruit are served cut in halves, to be eaten with a 
spoon, the pulp should be eaten, but the fruit should not be squeezed. 

Apples, peaches and pears should be quartered before eating. 

Disparaging comments on the food should never be made. The conversation 
should be cheerful—no unpleasant discussions or quarrels and no interruptions. 

The fingers should be dipped in the finger bowls, then wiped on the napkin. 

Toothpicks should not be passed or used at the table. 

In helping oneself when the waitress is passing the food, take small portions, 
and replace the serving spoon or fork with the handle pointing toward you— 
so the next person can use it easily. 

Do not ask for a “second helping” unless you are sure there is plenty! 

In refusing food, passed by a waitress or butler, merely shake the head. It 
is not necessary to speak aloud. This often interrupts conversation. 

The guest who is staying for a succeeding meal should fold the napkin. If 
not staying, lay the napkin, unfolded, at the left. 


38 


BALANCED MENUS FOR DIFFERENT 
SEASONS 

When a meal is properly planned it is called “balanced” 
because it supplies each part of the body with the needed ele¬ 
ments. Most meals contain certain amounts of the necessary 
nutriment—but they are improperly proportioned—there is too 
much starch or sweet—or too much fat—they are usually too few 
bulky foods to help elimination and vitamines for growth, nerve 
poise and to assist digestion. 

The following simple meals are balanced. Be careful not to 
add jelly, preserves, or any other accessories to them. 

Balanced Menus for Three Days in Fall 

1 

Breakfast 

Stewed Prunes 
Milk Toast Butter 
Coffee (adults) Cocoa (children) 

Luncheon or Supper 

Clam Chowder Crackers 
Bread and Butter 

Quick Apple Fritters Tea (adults) 

Dinner 

New York Baked Beans Bread and Butter 
Browned Potatoes Escalloped Tomatoes 
Celery- 

Squash Pie Coffee (adults) 

2 

Breakfast 

Baked Apples 

Ham and Eggs Toast and Butter 
Coffee (adults) Cereal Coffee (children) 

Luncheon or Supper 

Welsh Rarebit on Toast 
Bread and Butter Cole Slaw 
Squash Pie (left-over) Tea (adults) 

Dinner 

Meat Loaf (Veal, Pork and Beef) Gravy 
Baked Potatoes Buttered Beets 
Bread and Butter Uncooked Relish 
Chocolate Bread Pudding Cream Sauce 
Coffee 


39 




Balanced Menus for Three Days in Winter 

1 

Breakfast 

Grape Fruit 

Cooked Wheat Cereal Top Milk 
Broiled Finnan Haddie Toast and Butter 
Coffee (adults) Cereal Coffee (children) 

Luncheon or Supper 

Toasted Ham (potted) Sandwiches 
Fruit Salad (Oranges, Apples and Dates) 

Ginger Cookies Cocoa 

Dinner 

Corned Beef Boiled Potatoes Carrots 
Turnips and Cabbage 
Bread and Butter Horseradish 
Steamed Apple Dumplings Lemon Sauce 
Coffee (adults) 

2 

Breakfast 

Sliced Bananas 

Creamed Potatoes Crisp Sausages 
Buttered Toast Orange Marmalade 
Coffee (adults) Cocoa (children) 

Luncheon or Supper 

Baked Potatoes stuffed with Cheese 
Lettuce Salad with Boiled Oil Dressing 
Quick Spice Cake Tea (adults) 

Supper 

Cream of Lettuce Soup 

Corned Beef and Vegetable Hash (left-over) Chili Sauce Cole Slaw 
Bread and Butter 

Baked Indian Pudding Hard Brown Sugar Sauce 
Coffee (adults) 


Balanced Menus for Three Days in Spring 

1 

Breakfast 

Stewed Rhubarb 
Poached Eggs on Buttered Toast 
Coffee (adults) Cereal Coffee (children) 

40 


Luncheon or Supper 

Cream of Spinach Soup Crackers 
Quick Strawberry Shortcake Tea (adults) 

Dinner 

Lamb Curry 

Boiled Rice Buttered New Carrots 
Bread and Butter 
Lettuce Dressed at the Table 
Spring Fruit Cup Sponge Cake 
Coffee (adults) 

2 

Breakfast 

Strawberries 

Eggs Shirred with Cheese Rolls and Butter 
Coffee (adults) Cereal Coffee (children) 

Luncheon or Supper 

Escalloped Canned Salmon 

Bread and Butter Beet and Cress Salad French Dressing 
Sliced Fresh Pineapple Tea (adults) 

Dinner 

Maryland Chicken with Cream Gravy 
Asparagus on Toast Boiled New Potatoes 
Bread and Butter 
Snow Pudding 
Coffee (adults) 


Balanced Menus for Three Days in Summer 

1 

Breakfast 

Berries 

Puffed Rice Top Milk 
French Toast 

Coffee (adults) Cocoa (children) 

Luncheon or Supper 

Fried Tomatoes with Cream Sauce on Toast 
Fruit Salad Ginger Cookies 
Iced Tea (adults) 

41 


Dinner 

Broiled Ham Creamed New Potatoes 
New Peas Bread and Butter 
Lettuce'and Cucumber Salad French Dressing 
Water Melon or Cantaloupe or Berry Pie 
Hot or Iced Coffee (adults) 

2 

Breakfast 

Plums or Bartlett Pears 
Soft Boiled Eggs Buttered Toast 
Coffee (adults) Milk (children) 

Luncheon or Supper 

Lettuce Cheese and Pineapple Salad 
Bread and Butter 
Doughnuts Iced Chocolate 

Dinner 

Jellied Veal Loaf Potato Chips 
Corn-on-the-Cob Bread and Butter 
Spinach Salad 

Frozen Peaches and Cream Sugar Cookies 
Hot or Iced Coffee (adults) 


THE WINDOW OVER THE SINK 

Three hours a day — 

Day in , day out , 

Dishes to be washed. 

Never-ceasing , endless repetition. 

Water, soap and dish towel. 

Wash and wipe and polish. 

Above the sink 
A window. 

Beyond—may be the corn patchy yellow with grain. 
The woods , brilliant with the frost's first touch. 

The mountains 

Blending with the autumn sky. 

And close — 

The children,—playing with horse chestnuts. 

42 


EVERYDAY RECIPES 

What to prepare for “everyday” is more important than what 
to have for company. Every Home-Maker excels in a few 
special dishes. It’s the ordinary three meals a day that are 
difficult. The following group of forty-two recipes includes 
something good in each department of cookery—that can be 
prepared quickly and economically. 

All measurements are level. 


Toasted Ham Sandwich 

Mince the ham, allowing one-quarter cupful to a sandwich. Moisten with 
catchup, chili sauce or mayonnaise. Spread between slices of buttered white 
bread toast and serve very hot. 

Broiled Finnan Haddie 

Scald two pounds of finnan haddie. Let stand in hot water twenty minutes, 
drain, dry and brush with melted butter or a substitute. Broil until brown for 
about ten minutes, first on one side, then on the other. Dot with butter, and 
serve with or without sliced lemon, chili sauce, catchup sauce or cream sauce. 
This may be used for any of the three meals. 


Catchup Sauce for Fish 

K cupful catchup Juice of one lemon 

1 tablespoonful horseradish 1 tablespoonful chopped pickle 

% cupful minced celery (optional) 

Combine the ingredients in the order given and serve. 


2 cupfuls flour 
K" teaspoonful salt 
2 tablespoonfuls shortening (any 
kind) 


Steamed Apple Dumplings 

4 teaspoonfuls baking powder 
1 tablespoonful sugar 
cupful milk 

1 quart boiling apple sauce well 
sweetened 

Sift together the dry ingredients, rub in the shortening with the finger tips, 
keeping the mixture coarse. Moisten with the milk. Mix, turn onto a floured 
board, pat to one-half inch thickness, shape with a biscuit cutter and place on 
the boiling apple sauce which should be well seasoned and sweetened. Cover 
closely and boil twenty minutes. Serve plain or with whipped cream, hard sauce 
or lemon sauce. 


Baked Potatoes with Cheese Stuffing 

Select a good-sized potato for each person. Scrub and rub with any kind of 
fat. Bake until tender and mealy, in a moderately hot oven—350-375 degrees 
F. Slice a “cover” from the side of each potato. Scoop out the pulp, put it 
through a potato ricer and to six potatoes allow one teaspoonful of salt, one- 
eighth teaspoonful pepper, one tablespoonful butter, one-quarter cupful top milk 
and three-quarter cupful grated American cheese. Bqat well, fill the potato shells 
with the mixture, heat them and brown in the broiler or in the oven. 

43 


Baked Indian Pudding 


5 cupfuls milk 
24 cupful cornmeal 
24 cupful sugar 


1 teaspoonful salt 
24 cupful molasses 

2 tablespoonfuls butter 
24 teaspoonful ginger 


Scald the milk, beat together the remaining ingredients, stir into the mi . 
Cook until thickened, transfer to a buttered dish and bake from two to three 
hours in a slow oven—325 degrees F. Add a little extra mi k from time to time. 
A cupful of sliced tart apples or raisins may be added when put on to cook. 
Serve with cream or top milk. 


Broiled Pork Chops 

Trim off any excess fat, dust with salt and pepper and place the chops in a 
broiler, as in cooking steaks. Broil first on one side for a moment or two, then 
on the other, turning frequently, before they are allowed to brown. Allow 
fifteen minutes for the cookery. If a gas broiler is used and there is room, slices 
of apples, cored and cut one-third inch thick, may be broiled with the chops. 

Oyster Stew 

1 pint oysters K teaspoonful celery salt 

1 quart milk K teaspoonful salt 

2 tablespoonfuls butter 

Carefully pick over the oysters, wash and place them in a sieve over a cupful of 
hot water, mixed with the oyster liquid. Bring this to boiling point and steam 
the oysters until the edges begin to curl. In the meantime, heat the milk with 
the butter. When scalded, combine with the oysters, season and serve with 
croutons or hot buttered toast. 


Quick Apple Fritters 

4 apples 

1 tablespoonful lemon juice 
3 tablespoonfuls sugar 

1 teaspoonful melted shortening (any kind) 

Sift together the flour and salt. Combine the eggs, which should be beaten, 
with the water and shortening and beat into the flour mixture. Core the apples, 
pare them, slice one-quarter inch thick, sprinkle with lemon juice and sugar and 
let stand a few moments. Dip in the batter and fry gently until brown on both 
sides, allowing about seven minutes. Use vegetable fat. 


24 cupful flour 
24 teaspoonful salt 
2 eggs 
24 cupful water 


Baked Beans, New York Style 


1 pint pea beans 
24 teaspoonful baking soda 
1 tablespoonful sugar 
24 teaspoonful pepper 

Soak the beans overnight, drain, < 
soda and boil until the skins slip off. 


1 onion, sliced 

2 tablespoonfuls molasses 
124 teaspoonfuls salt 

24 pound salt pork 

• them with fresh boiling water, add the 
ain again, add the seasonings and trans- 


44 


fer the beans to a deep baking dish or casserole. Place the salt pork which should 
be scalded, near the top, the rind showing. Barely cover with boiling water or 
soup stock and cook, covered, for an hour and a half. Uncover and cook until 
the beans are tender and brown on top. If necessary, add more liquid. 


Escalloped Tomatoes 

1 quart canned tomatoes or stewed, 2 teaspoonfuls sugar 
fresh tomatoes 

1 teaspoonful salt 

2 tablespoonfuls butter 


X teaspoonful pepper 
2 tablespoonfuls bacon fat or ham 
drippings 

1X cupfuls coarse bread crumbs 

Combine the seasonings with the tomatoes, add a few drops of onion juice, if 
desired. Melt the fat, stir in the crumbs and put alternate layers of the tomato 
and bread in a baking dish. Finish with the bread. Bake thirty to thirty-five 
minutes in a moderate oven. 

Quick Pie Crust 

1X cupfuls pastry flour 6 tablespoonfuls vegetable fat or 

X teaspoonful baking powder lard 

X teaspoonful salt X cupful boiling water 

Sift together the dry ingredients. Rub in the fat with the finger tips or a knife, 
keeping the mixture flaky. Add the boiling water, roll thin and use at once. 

Cherry Betty 

3 cupfuls stoned fresh cherries 1X cupfuls sugar 

2 tablespoonfuls butter X teaspoonful ground cinnamon 

4 cupfuls soft bread crumbs X teaspoonful ground cloves 

Butter a baking dish. Melt the butter and stir in the crumbs. Put a layer 
in the baking dish, then one of the cherries mixed with the sugar and spices. 
Continue in this way until all is used, making the last layer bread. Cover, 
place in a moderate oven—350 degrees F.—and bake forty minutes, then uncover 
to brown. Serve with hard sauce. 

Prune Pudding 

1 pint cooked prunes, well sweetened Few grains nutmeg 

2 eggs X teaspoonful salt 

X cupful sugar 2 cupfuls milk 

6 small slices buttered white bread 

Drain the prunes and put in a buttered baking dish. Beat the eggs, add the 
sugar, nutmeg, salt and milk. Pour over the prunes and top with the bread. 
Bake until firm in a moderate oven—350 degrees F.—when the bread will be 
brown. 

Crumb Omelet 


3 slices bread 

X cupful warm milk or water 

4 eggs 


1 teaspoonful salt 
X teaspoonful pepper 
1 tablespoonful butter 


45 


Crumb the bread and let stand in the liquid ten minutes. Separate the eggs, 
beat the yolks light with the seasonings, add to the crumb mixture, fold in the 
egg whites, beaten stiff. Melt the butter in a medium-sized frying pan, turn in 
the omelet and cook gently until browned. Set in the oven for a moment to 
firm the top—fold at right angles to the handle and turn out. 

Tomato Omelet 

Follow the recipe for Crumb Omelet, spreading over it before folding, a cupful 
of thick stewed tomatoes—pour extra tomatoes around it. 

Cheese Omelet 

Follow the recipe for Crumb Omelet, spreading over the top before putting 
it in the oven, three-fourths cupful of mild-flavored grated American cheese. 

Mashed Sweet Potatoes 

6 cupfuls riced sweet potatoes 1 tablespoonful brown sugar 

1 teaspoonful salt 2 tablespoonfuls butter 

% teaspoonful pepper Cream or top milk to moisten 

Boil or steam the sweet potatoes, peel and put them through a potato ricer, 
or mash them. Add the seasonings, stir and add enough milk to make the 
mixture fluffy, but not wet. Beat hard, re-heat and serve in place of mashed 
white potatoes. 

Browned Sweet Potatoes 

Follow the recipe for mashed sweet potatoes, adding a half cupful of halved or 
chopped raisins. Pile in a buttered dish, dot with butter, sprinkle with sugar 
and brown in the oven. 

Corn Fritters with Bacon 

2 cupfuls grated fresh corn or one Few grains paprika 

can corn V* teaspoonful baking powder 

1 egg well beaten Fine dry bread crumbs 

% teaspoonful salt Bacon 

Combine the corn with the beaten egg and seasonings. If fresh corn is used, 
add one-fourth cupful milk, stir in the baking powder and enough crumbs— 

about three-fourths cupful—to 
make a batter that will hold its 
shape when dropped from a 
spoon. Fry bacon, keep it warm, 
drop the fritters by spoonfuls 
into the hot bacon fat and fry 
first on one side then on the 
other until brown. 

MILK TOAST 
The meal for the tired person 
—Bread toasted and buttered 
and Hot Salted Milk in the pot 
to pour over. (Note how the 
bread is placed upright in the 
bowl). 



46 


Lamb Curry 


2 pounds neck of lamb diced 2 tablespoonfuls flour 

A cupful drippings A teaspoonful salt 

1 onion minced Water or soup stock 

Juice of A a lemon Boiled rice 

1 teaspoonful curry powder 


Melt the drippings and brown the lamb and onion in them. Add the season¬ 
ings and soup stock or water to cover. Simmer until .tender or bake in a casserole 
two hours. Thicken the gravy with the flour and curry powder stirred smooth 
in one-fourth cupful cold water. Serve in a border of boiled rice. 


Shirred Eggs 

Butter ramekins, fire-proof saucers, or shirred egg dishes. Pour a table¬ 
spoonful of top milk in each. Break in the eggs, dust with salt and pepper and 
add a bit of butter and bake ten minutes in a moderate oven, 350 degrees F. or 
until the eggs are set. 


Eggs Shirred with Cheese 

Follow the preceding recipe; sprinkle the eggs thickly with grated American 
cheese. 


Maryland Chicken with Cream Gravy 

Clean and disjoint broiling or frying chicken as for fricassee, dust with salt and 
pepper, roll in flour and brown in a large frying pan with a minced onion in drip¬ 
pings or vegetable fat. When browned, add a cupful of water, cover and simmer 
until the chicken is tender. This may be done in the oven. 

Remove the chicken, add a tablespoonful of flour to the drippings and a cupful 
of top milk, light cream or undiluted evaporated milk of good quality. Stir 
until it boils and season with salt and pepper. Arrange the pieces of chicken on 
buttered toa$t, pour the gravy around and serve with or without corn fritters, 
made by the recipe given in this book. 

Frizzled Dried Beef on Toast 

A pound dried beef 1 A tablespoonfuls flour 

1 tablespoonful butter or substitute Few grains pepper 

1 A cupfuls milk 

Scald the beef, drain at once and cook until it begins to crisp in the fat, stir in 
the flour and pepper, add the milk gradually, boil three minutes, season and 
serve on hot buttered toast. 

Spring Vegetable Salad 

1 cupful asparagus tips A cupful sliced red radishes 

1 cupful diced cooked new potatoes 1 A cupfuls minced water cress 

A cupful grated raw new carrots French dressing or mayonnaise 

Lettuce or tender dandelion greens 

Combine the vegetables with French Dressing to moisten chill twenty minutes, 
add mayonnaise to blend and serve with a garnish of the salad green. 

47 


Fried Tomatoes with Cream Sauce on Toast 

Select tomatoes that are not quite ripe. Wash and slice thick. Dust with salt, 
pepper and sugar, roll in slightly beaten egg diluted with a tablespoonful of water 
to each egg, or in milk, then in fine, dry bread crumbs. Fry first on one side then 
on the other until browned. Transfer to hot buttered toast and pour white 
sauce or cream gravy around. Serve with or without a garnish of bacon or broiled 
ham. 

Lettuce, Cheese and Pineapple Salad 

This salad should be arranged individually; for each person allow a slice of 
pineapple. Pour over a little French dressing and let stand twenty minutes to 
chill. Place two or three lettuce leaves on each plate, put on a slice of pineapple, 
heap the center with grated American cheese. Place minced pimentoes around 
the edge and pour over a little additional dressing. Serve with toast sticks. 

Scrambled Egg Sandwiches 

Allow an egg to each person, beat well, season with one-half teaspoonful salt 
and one-eighth teaspoonful pepper to every four eggs, and add two tablespoonfuls 
milk. Melt one tablespoonful butter in the frying pan, turn in the egg mixture 
and scramble, or cook slowly. Scrape up the egg as fast as it becomes firm. 
Spread between slices of bread, cut thin, and serve hot or cold. 

Egg and Bacon or Ham Sandwiches 

Insert two slices of fried or broiled bacon, or a small slice of boiled or broiled 
ham, in each Scrambled Egg Sandwich. 

Bread Pudding 

2 cupfuls stale bread crumbs 3 yi cupfuls scalded milk 

1 teaspoonful any flavoring K teaspoonful salt 

2 eggs 34 cupful sugar 

y 2 cupful raisins, chopped figs or dates (optional) 

Combine the bread and milk and soak thirty minutes. Beat together the 
eggs, salt, flavoring and sugar. Add to the pudding mixture with the fruit, if 
used. Transfer to a buttered dish and bake until firm, in a moderate oven— 
350 degrees F.—about an hour. Serve with plain or whipped cream, hard sauce 
or jelly sauce. 

Cocoanut Bread Pudding 

Follow the recipe for bread pudding, adding to the milk, one-half a cupful 
desiccated cocoanut. 

Caramel Bread Pudding 

Follow the recipe for bread pudding, only use one and one-quarter cupfuls 
sugar. Caramelize (melt) one-half cupful of the sugar, adding, when liquefied, 
one-quarter cupful boiling water. Cook until dissolved and add to the milk. 

Bread Fruit Pudding 

Follow the recipe for bread pudding, adding three-quarters of a cupful of raisins, 
currants, diced figs and soft prunes, mixed. 

48 





SOME BREAD PUDDINGS 


Cocoanut Bread Pudding with Whipped Cream , Raisin Bread Pudding with 
Meringue , Cherry Betty with Hard Sauce. 


Queen of Puddings 

Follow the recipe for bread pudding, using three cupfuls of milk; reserve one egg 
white. When baked, spread with jelly, apple-butter or jam. Beat the egg 
white stiff with one tablespoonful powdered sugar; drop this by tablespoonfuls on 
the pudding. Brown in a quick oven. 


Mock Indian Pudding 

2 cupfuls crumbled bread (stale) Y cupful sugar 

3 cupfuls milk 1 egg 

Y teaspoonful ground cinnamon Y teaspoonful clove 

Y teaspoonful ginger 2 tablespoonfuls melted butter 

% cupful molasses 

Combine the bread and milk, let stand twenty minutes and scald. Add the 
other ingredients, beating the egg. Transfer to a buttered baking dish and bake 
one hour in a slow oven—325 to 350 degrees F. Serve with hard sauce. 


Bread and Fruit Charlotte 


Butter a medium-sized shallow baking dish. Butter and slice bread, put a 
layer in the dish, cover with shredded canned pineapple, fresh, chopped, sugared 
strawberries, crushed raspberries, or sliced and sugared peaches. Alternate 
layers of bread and fruit—the last layer buttered bread. Sprinkle thickly with 
sugar and bake thirty minutes in a moderate oven—350 degrees F. Serve warm 
with or without cream. 


Quick Tomato Soup 

1 quart canned tomatoes Y teaspoonful onion salt 

K teaspoonful celery salt Y teaspoonful pepper 

3 teaspoonfuls sugar 2 cupfuls boiling water 

Y teaspoonful salt 2 bouillon cubes or 

2 teaspoonfuls vegetable extract 


Combine the seasonings with the tomatoes and water and simmer fifteen 
minutes. Add the cubes or extract dissolved in a little boiling water and serve 
with or without straining, accompanied with plenty of croutons. 




49 




Cheese Fondue 


1K cupfuls grated bread crumbs 4 eggs 

V/ 2 cupfuls scalded milk H teaspoonful salt 

2 cupfuls grated American cheese X teaspoonful paprika 

Combine the milk and crumbs. Let stand fifteen minutes, then heat with the 
cheese. When the cheese has melted, add the salt and the paprika and the eggs 
beaten light. Stir over hot water until thick. 


MAKING EVERYDAY MEALS INTO 
COMPANY MEALS 

All meals, good enough for the family, may be made “good 
enough for company.” In planning company meals, this should 
be kept in mind—a good home dinner being the basis, and little 
accessories lifting it into the “party” class. 

Any Home-Maker should be able to prepare the following 
dinner: 

Roast Beef Gravy Potatoes Roasted with the Meat 
Bread and Butter Spinach or String Beans 
Jellied Fruits Coffee 

To make this into a company dinner, start with a quick soup 
and croutons as a first course ( recipes, pages 57 and 67). Serve 
meat and vegetables as a second course and pass pickles or olives. 
For a third course serve, for instance, a tomato, green pepper and 
lettuce salad with French dressing and pass toasted crackers and 
cream, roquefort or gruyere cheese. Serve the jellied fruits in 
tall glasses with whipped cream as a garnish, and pass cake or 
cookies. Serve the coffee and candies as a separate course in the 
living room. 

The same principles may be applied to a company luncheon. 
You might be having cream of pea soup, bread and butter and 
fruit salad. To dress it up for company, add eggs shirred with 
tomatoes and cheese and for dessert a Charlotte Russe made 
with sponge cake, and coffee. 

“Company” meals should be simple, plain, good cooking;— 
the dishes attractively garnished, the service easy, the linen spot¬ 
lessly clean, the flower decorations lovely, but not overdone, the 
silver bright, the glasses and china shining. 

50 


How to Set the Table 


Whether for home or company service, the general principles 
of table-setting are the same. 

Choosing the Linen 

Simple linen is used for the most attractively set tables. Sets 
of doilies consisting of plate and tumbler doilies with a large 
centerpiece are used for breakfast, luncheon or informal suppers. 
Runners, which extend to the edge of the table, but do not hang 
over, are used for breakfast, luncheon or supper. 

When more than four people are at the table, two cross runners 
are used. If the dining table is of the long refectory type, long 
narrow runners which hang over the edges are sometimes used. 
At informal dinners the same type of linen may be chosen. It is, 
however, more customary to use a full-sized linen cloth for a 
dinner. For informal home dinners squares of linen or art linen 
cloths a yard and a half square are often used, or linen covers 
may be made to come to the edge of the table, but not to hang 
over. The napkins, whenever possible, should match the linen. 

To save laundry bills—or work—doilies or runners are very 
frequently used for ordinary home meals, large tablecloths 
appearing only at Christmas or on other festive days. 

When a linen cloth is used, a smooth underlay should be first 
put over the table; with doilies, asbestos mats may be placed 
underneath to protect the table from the hot plates, and asbestos 
mats should be provided for the platters. These may be covered 
with embroidered slips or by doilies a little larger than the mats. 

Decorated oilcloth runners or doily sets may be used for break¬ 
fast, for luncheon when the meal is very informal or for porch 
service during the summer. These should be carefully wiped 
after each meal with a little cold water and allowed to dry flat. 
Otherwise the edges will curl. 

The Silver, China and Glass 

It is possible to buy excellent plated silver at small cost and 
if those giving holiday and anniversary presents would keep this 
in mind, it would not take long for any home-maker to acquire 
a really beautiful service. 


51 


The essentials are medium-sized knives and forks, teaspoons, 
tablespoons, bread and butter spreaders and serving spoons. A 
medium-sized carving set is also a necessity. To these should be 
added dinner knives and forks, bouillon spoons, salad forks, fruit 
spoons and oyster forks, as well as the little accessories like sugar 
tongs, a sugar spoon, a butter pick for the service of butter balls, 
a salad fork and spoon, a cold meat fork, a berry spoon, etc. The 
pattern should be simple so the silver will be easy to clean. 

As far as possible, the glassware should match, for much more 
attractive tables can be set when the sauce dishes, tumblers or 
goblets, glass salad plates, the berry bowl, etc., are of the same 
design. Very inexpensive glassware can be purchased in colonial 
pattern or an etched pattern and for a little more money one may 
buy iridescent or amber glass. 

The china should be of plain design, preferably with a border 
and, when possible, should harmonize with the dining room 
decorations. China is largely a background for the meal and the 
design should never predominate. 

The salt and pepper shakers may be of glass or silver and little 
glass relish dishes should also be provided. 

Setting the Table 

“Cover” is the name given to the place each person occupies 
at the table. Setting a table accurately is part of the harmony 
that should center around every meal. 

Put a dinner or service plate on for each person, in the center 
of the space allowed to them. Arrange the forks needed for the 
meal in their order of use from left to right, at the left-hand side 
of the plate. Put the spoons and knives in their order of use , 
from right to left, at the right-hand side of the plate, placing 
them within a half inch of the edge of the table. Put the water 
glass or goblet at the tip of the knife, the bread and butter plate 
at the tip of the fork, with the bread and butter spreader placed 
across the lower edge horizontally. Put the napkin at the left; 
if a large dinner napkin, fold it over into oblong shape; if a small 
square tea napkin, fold it cornerwise, placing the long edge 
parallel with the forks. Allow a set of salts and peppers for each 
two persons, or for more formal service allow a set apiece, using 
individual size. 


52 


When the meal is announced, whether for home or company 
service, the water glasses should be filled, the ball or cube of butter 
should be on each bread and butter plate with the bread or crack¬ 
ers needed for the first course. 

Home Service Without a Maid 

The table should be set as described. If the first course con¬ 
sists of fruit, soup, or something that may be put directly upon 
a plate when the meal is announced, the “cover” plates remain 
in position. If fruit is being served smaller plates should be used. 

If the meal commences with the main course, as dinner, which 
may start with meat and vegetables, the plates should be piled 
in front of the person who is to carve and when the serving has 
been done, should be passed informally; the first person receiving 
a plate putting it down in front of him, not allowing the plates 
to go around and around the table. 

The carving set and service spoons for the vegetables should 
be at the right. If many are present someone sitting at the left 
of the host should serve the vegetables and gravy. 

Beside the hostess, on a small table or tea cart, should be a 
pitcher of water, extra bread and butter, the relishes, catchup 
and Worcestershire for the meal and in many cases the bowl of 
salad, the salad fork and spoon, the oil and vinegar cruets and 
the dessert dishes* When this is done it will not be necessary for 
her to leave the table often. When the children are old enough, 
they can be trusted to clear away the different courses. A good 
plan is to let one child act as waitress, the other piling up the 
dishes in the kitchen between courses. 

Before dessert, food and all extras should be removed from the, 
table, salts and peppers, unused silver, etc., and the table 
crumbed with a clean napkin. The dessert should then be served 
and the coffee poured. 

Serving With a Maid 

The table should be set as described, the “cover” or service 
plate used through the first course. 

Soup is always served from the pantry, the meat carved by the 
host, the waitress standing at his left takes the plates. When the 
meat has been apportioned, she then passes the vegetables either 
in a double compartment vegetable dish or separately. When- 

53 





ever passing any food, a folded napkin should be between her 
hand and the dish. The dish should be held at a height conve¬ 
nient for the guests to help themselves. For small articles, as 
cream and sugar, a little tray may be used, but a doily should be 
placed on it, so that the dishes can not slide around. 

Serve to the left. When foods are to be passed, as a plate with 
meat or salad, it may be either from the left or right according to 
the convenience of the guest. If two guests are sitting side by 
side and are talking, leaning toward each other, it would be 
necessary to place a salad at the left of one and the right of the 
other to avoid interruption. 

The waitress should replenish the butter and water without 
being reminded. A good waitress need not be told anything by 
the hostess during the service of a meal. She should watch, and 
when guests have finished any course, should clear the table 
and serve the next. A side or serving table, on which can be 
put extra water, butter, relishes and food for succeeding courses, 
will save many trips to the kitchen or pantry. 

Finger bowls half full of slightly warm water are served directly 
after the fruit course at breakfast. When used at a luncheon or 
dinner, they are placed in front of the guests after dessert and 
coffee. 

UNUSUAL DISHES 

Here are some dishes that are “different.” The tomato and 
cheese canapes, for instance, to serve as the first course at 
dinner or luncheon; the grape and lettuce salad, which may also 
replace dessert; or the poached eggs Benedict, served for break¬ 
fast or luncheon in the best hotels. 

To make foods of this kind, one does nothing more than use 
simple recipes, dressed up. They are not necessarily elaborate. 
Many are plain, as the Browned Veal Stew in this section; but 
they are different enough to make the cooking more interesting 
—and to give the variety that every menu needs. 

All measurements are level.. 

Tomato and Cheese Canapes 

Slice bread in good-sized rounds, allowing one for each person. Brown these 
in butter, spread lightly with cream cheese beaten smooth and season to taste 
with a little onion juice, paprika and salt. It may be necessary to add a little 

54 


cream. Top with a slice of tomato, season with French dressing and sprinkle 
thickly with chopped stuffed olives. 

Hot Oyster Canapes 

6 slices or rounds of buttered toast cupful finely minced celery 

y, cupful butter Salt 

1 pint small oysters Paprika 

Melt the butter, add the celery and cook five minutes. Stir in the oysters 
which should be well washed, and cook until the edges ruffle. Season with salt 
and paprika, transfer to the toast and serve. 

Note:—This may be used as the main course at a late evening supper as well 
as the more formal canape of a dinner. 

Grape and Lettuce Salad 

1 medium-sized head of firm lettuce 1 yi cupfuls washed, halved and seeded 
French dressing made with lemon Malaga or Tokay grapes 

juice yi cupful broken pecan, almond or 

walnut meats 

Whipped cream mayonnaise (optional) 

Wash and dry the lettuce. Arrange it in nests on individual salad plates, tuck 
in the grapes, pour over the French dressing and garnish with the nut meats. 
If mayonnaise is used, combine the grapes with a few shredded lettuce leaves 
mixed with mayonnaise to blend and put into each nest of leaves, then strew the 
nut meats over. 

Cream Cheese Salad Dressing 

1 cream cheese Z A cupful French dressing 

Paprika y. teaspoonful onion juice 

Stir the cheese until soft, with a fork. Gradually beat in the dressing and 
onion juice. Serve with any green salad, tomato, cucumber, spinach or dande¬ 
lion salad. 

Note —In making this to use with fruit salad, omit the onion juice. 

Christmas Hard Sauce 

y 2 cupful butter 1 % cupfuls powdered sugar 

2 tablespoonfuls juice from canned yi cupful stoned and shredded 

red cherries canned red cherries 

Stir the butter until creamy and gradually beat in the sugar and fruit juice, 
then the fruit. Chill before serving. 

Note —Canned strawberries, apricots or peaches may be substituted for 
the cherries. 

Quick Rolls 

y 2 tablespoonful sugar 2 cupfuls bread flour 

K teaspoonful salt 3 teaspoonfuls baking powder 

3 tablespoonfuls shortening (any kind) 1 egg 

. y cupful milk 

55 


Sift together the dry ingredients and work in the shortening with the finger 
tips, keeping coarse. Beat the egg light, add the milk and stir into the mixture. 
Then turn onto a floured board and roll to one-third inch thickness. Shape with 
a biscuit cutter, crease each round partly through with a case knife, brush with 
melted butter or margarine, fold over and bake in a quick oven—375 degrees F. 
—about twenty minutes. 


Poached Eggs Benedict 

g e gg S 6 rounds of cooked ham 

6 squares or large rounds of buttered Mock Hollandaise sauce 
toast ' Pimentoes 

Broil or fry the ham and place it on the toast. In the meantime, poach the 
eggs, drain them and place on the ham. Cover with the Hollandaise sauce and 
top with a bit of parsley or a few shreds of pimento. Use for a company break¬ 
fast, luncheon or evening supper. 

Club Sandwich 

For each person allow three slices of hot buttered toast. Spread the bottom 
slice with mayonnaise. On this lay sliced chicken or turkey, then a well-dried 
lettuce leaf and more mayonnaise. Put on the second slice of toast and spread 
with mayonnaise. On this lay a thin slice of ham, then one of sliced tomato and 
mayonnaise and top with the third slice of toast. Cut in triangles and serve 
very hot. 

Vegetarian Club Sandwich 

Follow the directions given in the preceding recipe, substituting sliced cooked 
egg for the chicken and a layer of coarsely chopped nut meats for the ham. Use 
plenty of mayonnaise or Russian dressing. 

Jelly Roll 

1 cupful flour 1 yi teaspoonfuls baking powder 

Few grains salt 3 eggs 

1 cupful sugar % teaspoonful desired flavoring 

yi cupful milk or water 

Sift together the dry ingredients. Beat the eggs until very light, add the 
sugar, beat until very creamy and then add the milk and flavoring. Into this 
beat the flour mixture. Spread in a large oiled dripping pan and bake fifteen to 
twenty minutes in a quick oven—375 degrees F. Turn onto a paper covered 
with powdered sugar, spread with tart jelly or jam and roll up in the paper. Let 
stand until cold before unwrapping. 

Tree Cake 

Prepare a jelly roll as described in the preceding recipe. Cover with chocolate 
frosting, creasing it with the tines of a fork to represent the bark of a tree. Dec¬ 
orate with candied cherries and leaves and stems cut from preserved citron to 
represent a spray from the tree. 


56 



Plain Quick Soup 


3 tablespoonfuls minced onion 2 tablespoonfuls butter 

3 tablespoonfuls minced carrot 1 quart boiling water 

3 tablespoonfuls minced celery or 4 bouillon cubes or 4 teaspoonfuls 

K teaspoonful celery salt vegetable soup extract 

Melt the butter, add the vegetables and cook gently ten minutes. Add the 
water, boil fifteen minutes, stir in the cubes or extract dissolved in a very little, 
warm water and serve at once. 


Vegetable Chowder 


2 tablespoonfuls butter 
1 cupful sliced potatoes 
% cupful minced onions 
1 pint water 
yi teaspoonful pepper 


X cupful minced carrots 

1 cupful fresh or canned corn 

2 tablespoonfuls flour 
K teaspoonful salt 

1 quart milk 


Small squares of buttered toast 
Melt the butter, add the carrots and onions and simmer five minutes. Add 
the water, potatoes and corn and cook fifteen minutes. In the meantime scald 
the milk, combine the mixtures, cook until the vegetables are tender and thicken 
with the flour rubbed smooth in one-quarter cupful milk, extra. Serve in soup 
plates with a garnish of the buttered toast. 

Casserole of Beef, Lamb or Veal 


3 pounds, inexpensive cut beef, lamb 
or veal diced coarse 
% cupful any kind meat drippings 
1 yi teaspoonfuls salt 

Bit of bay leaf (optional) 


K cupful minced onion 
yi cupful sliced carrots 
1 pint tomatoes 
1 teaspoonful sugar 
yi teaspoonful pepper 


% cupful washed rice 
Dice the meat, melt the drippings, add the meat rolled in flour and brown. 
Remove and fry the onions in the drippings. Combine the tomatoes, seasonings, 
rice and carrots and put a layer in the bottom of a casserole or bean pot, then 
one of meat and continue in this way until all is used. Barely cover with boil¬ 
ing water, put on the lid and bake from two and one-half to three hours in a slow 
oven, or until the meat is so tender it can be cut with a fork. When done the 
casserole should be moist but not soupy. Serve in the casserole itself or on a 
platter in a border of mashed potatoes. 

Browned Veal Stew 


2yi pounds diced veal, inexpensive cut 
2 teaspoonfuls sugar 
2 tablespoonfuls butter or meat- 
drippings 

2 tablespoonfuls flour 

Brown the sugar in a frying pan, add the meat drippings and onion and stir 
in the veal which has been rolled in flour. Cook until brown, add the seasonings 
and water, transfer to a casserole and cook, covered, until tender—about two 

57 


K cupful minced onion 
1 cupful top milk 
1 teaspoonful salt 
% teaspoonful pepper 

Buttered cooked noodles 


hours. Thicken with the flour rubbed smooth in a little of the top milk, add the 
remaining milk and serve surrounded with the noodles or omit the noodles and 
serve the stew on buttered toast with a garnish of buttered, cooked carrots or 
baked, stuffed tomatoes. 


Buttered Noodles 

Boil noodles in salted water to cover—ten minutes. Drain and put them in a 
double boiler with salted milk to barely cover. Cover and steam fifteen minutes. 
Season with plenty of butter, salt and pepper and serve plain or as a garnish to 
meat or fish. Buttered browned crumbs seasoned with a little minced parsley 
may be sprinkled over, if desired. 

Savory Bread Dumplings 

loaf bread H teaspoonful pepper 

1 small onion (chopped fine) K teaspoonful salt 

4 tablespoonfuls butter M teaspoonful nutmeg 

2 eggs 

If desired, left-over bread may be used in place of the half loaf—about two 
and one-half cupfuls being enough. Soak the bread in warm water to cover, 
then press out all the water. Gently cook the onion in the butter, add the bread 
and continue cooking until the mixture is somewhat dry. Put in the seasonings 
and the eggs, well beaten and form into balls, using one tablespoonful of the 
mixture for each. Drop into a pan of boiling water and boil gently until the 
dumplings come to the top—from twenty-five to thirty minutes. Drain and 
serve garnished with crumbs of bread fried brown in butter, sprinkled over the 
top. If any are left over, they may be sliced, fried and served at a subsequent 
meal. 

Baked Winter Squash 

Break a winter squash in halves, then in pieces suitable for serving. Scrape 
out the strings and seeds and pare off the shell. Dust the squash with salt, pep¬ 
per and brown sugar. Place in a baking pan with a little hot water to keep from 
sticking, dot each piece with butter and bake until tender and mealy—about 
forty-five minutes. 

Baked Onions 

Allow two small or one large onion cut in halves for each person. Peel them 
and place in a casserole. Dust with salt and pepper and barely cover with equal 
parts of milk and water. Dot with butter. Put on the lid and bake until done 
—from fifty to sixty minutes. Stir two tablespoonfuls of flour smooth in one- 
quarter cupful milk and add to the boiling mixture just before it is done. Serve 
from the casserole if desired. 

Baked Turnips or Carrots 

"New turnips or young carrots scraped and cut in halves may be substituted 
for the onions. 


58 


Apple Tapioca 


K cupful quick cooking tapioca 
1 cupful sugar 
y teaspoonful salt 
1 tablespoonful lemon juice 


3 cupfuls boiling water 
% teaspoonful nutmeg 
1 tablespoonful butter 
5 large tart apples 


Pare and quarter the apples. Stir the tapioca into the boiling water, add the 
sugar and salt and cook until half clear—about fifteen minutes. Add the apples, 
cook fifteen minutes longer, stir in the lemon juice, butter and nutmeg, and 
either steam until the apples are tender or else transfer to a buttered baking 
dish and bake thirty minutes. Serve with plain or whipped cream. 


Meat Loaf 

2 ' pounds round steak or 1 egg 

1 pound each veal and pork, ground 1 teaspoonful salt 

y 2 cupful soft bread crumbs y teaspoonful pepper 

y 2 cupful hot milk Grated lemon rind 

1 teaspoonful onion juice Fine, dry bread crumbs 

Combine the soft crumbs with the milk and cook until thick. Add to the 
meat with the egg and seasonings, mix and form into an oblong loaf, then roll 
it in the fine dry crumbs. If desired, a bread pan may be oiled, thickly dusted 
with the fine dry crumbs and the meat mixture packed into it. Bake in a hot 
oven—375 degrees F.—fifty minutes to an hour—an hour and a quarter for the 
veal and pork. When done, make a gravy from any remaining drippings in the 
pan, using water, soup stock or tomato juice for the liquid. Serve on a large 
platter with French or cottage fried potatoes on each end; and buttered carrots, 
sliced buttered new turnips, fried bananas or quick cabbage as the vegetable 
which may also be arranged on the platter. 


Potatoes O’Brien Oven Cooked 


y cupful butter 1 quart diced raw potatoes 

y cupful vegetable cooking fat y cupful minced green pepper 

1 small onion, minced 

Melt the butter and fat in a frying or shallow baking pan, add the onion and 
green pepper and cook until a little tender. Stir in the potatoes, season gener¬ 
ously with salt and a little pepper and stir to coat them with the fat. Put in the 
oven and cook until brown, stirring occasionally, so they will be brown on all 
sides. 

Savory Lettuce Salad 


1 good-sized head of lettuce, well 

washed 

y z cupful salad oil 

2 tablespoonfuls vinegar 
y teaspoonful salt 

y teaspoonful pepper 


2 tablespoonfuls minced chives or 
sliced young onions 

1 tablespoonful finely minced green 

pepper 

2 tablespoonfuls sliced red radishes 

(optional) 


59 


Beat together the oil, vinegar, salt and pepper. Add the chives and green 
pepper (or substitute pimentoes) and stir well. Arrange the lettuce in individual 
nests, pour over the dressing and sprinkle on the radishes Garnish further with 
sliced radishes if desired. Grated, raw cabbage may be substituted for the 

radishes. , 

Lemon Raisin Meringue Pie 

1 cupful raisins X cupful cornstarch 

2 cupfuls boiling water Juice 2 lemons 

1 K cupfuls sugar Grated rind X lemon 

1 tablespoonful butter 3 eggs 

X teaspoonful salt 

Boil the raisins in the water ten minutes. Add the sugar and butter and the 
cornstarch rubbed smooth in the lemon juice. Stir in the lemon rind and boi 
until thick—about ten minutes. Pour into the egg yolks slightly beaten, cool 
and transfer to a good-sized pie plate lined with pastry. Bake until the crust is 
brown-about twenty-five minutes. Then beat the egg whites stiff with three 
tablespoonfuls powdered sugar. Return to the oven which should be slow and 
bake until the meringue is brown. 

Mocked Hollandaise Sauce 

X teaspoonful paprika 
2 tablespoonfuls lemon juice 
X cupful finely crumbled fresh bread 
X cupful boiling water 
Cream the butter with a fork and gradually beat in the egg yolks Stir in the 
seasonings and lemon iuice, add the bread, pour in the water and cook in a 
double boiler until thick like a boiled custard, stirring occasionally. 


X cupful butter 
2 egg yolks 
X teaspoonful salt 


Lemon Bread Custard 

1 pint soft bread crumbs X cupful sugar 

X tablespoonful butter Juice and rind 1 X lemons 

1 quart milk Few grains salt 

3 eggs Few S ralns nutme S 

Combine the crumbs, butter and milk, scald and add to the eggs beaten with 
the sugar, lemon, salt and nutmeg. Transfer to a buttered pudding dish or to 
individual ramekins or custard cups. Stand in a pan of hot water and bake until 
firm in the center—forty-five minutes for a large pudding dish thirty minutes 
for custard cups. Serve hot or cold with jelly sauce. 

Jelly Sauce 

Combine one-half glassful of any kind of tart jelly with one-half cupful boil¬ 
ing water. Boil until the jelly is melted and thicken with one tablespoonful 
each of flour and butter creamed together. 


Baked Apples with Cinnamon Stuffing 

6 large tart apples, pared and cored 1X cupfuls coarse bread crumbs 
3 tablespoonfuls butter X cupful sugar 

1 teaspoonful cinnamon 

60 


Melt the butter, stir in the bread and cook until slightly brown. Add the 
sugar and cinnamon. Put the apples in a baking dish and fill the centers with 
the bread mixture. In the meantime boil together one cupful sugar and one- 
half cupful water for five minutes. With this baste the apples as they are cook¬ 
ing. Serve cold or warm with or without plain or whipped cream. 


THE HOMELY VEGETABLE 

Why they call me “homely” I don't know. 

For I am red , or orange , gold or green , according to my 
nature. 

Sometimes I am brown with dirt ,— 

But when I am scrubbed clean I shine like a jewel. 
Minerals I bring for blood — 

And vitamines j'or growth ,— 

And bulk to cleanse and renovate. 

Scrub me — 

Then cook me right 

And let me—homely as I am — 

Contribute to your Beauty. 

SIMPLE FLOWER ARRANGEMENTS 

Apple-blossoms in a clear green vase; violets in a copper bowl; 
pussy-willows and daffodils in the brown jug; a branch of Japa¬ 
nese quince above the fire-place. 

A touch of nature brings thoughts of sunshine, peace and joy. 
That is what flowers mean to any room. Possibly they are 
growing in window boxes or pots. They may come from the 
woods and fields—or from the florist’s. They have the power to 
make a plain room lovely, a bare corner live , a cold and formal 
room warm and hospitable. 

Flowers on the hall table mean welcome— 

In the bedroom, rest. 

In the kitchen, they tell of beauty. 

In the dining room, they quiet the nerves and make digestion 
better. 

The vases should be simple. Plain, iridescent or quiet-toned 
glass; pottery in subdued colors; bowls with “frogs” or flower 

61 


holders to hold the stems; little vases to match these bowls for 
the arrangement of formal centerpieces for dinner tables. Single 
“bud-vases” can be bought for little money. Vases of copper, 
brass and silver will give brilliant highlights to any room. 

All flowers are suitable for all rooms, but those of daintier 
type, like violets, are more attractive for use in bedrooms. The 
coarser, more brilliant blossoms as dahlias, golden rod, and laurel 
are best in larger rooms. 

Flowers should not be crowded. Each blossom is a perfect 
thing, and should be given an opportunity to be seen. They 
should not be jammed into the vases. Two or three kinds of 
flowers may often be arranged together Queen Ann s lace and 
cardinal flowers or salvia; white and purple lilacs; daffodils and 
pink tulips; roses and carnations. 


THE PARTY FEELING AT HOME 


Nearly everyone feels that they must go out to have a party, 
or else invite somebody in. But the thing that makes a party 
is the party spirit—the spirit of joy, the ability to cast off worry 
and to make the most of whatever there is on hand. 

The reason so few successful parties are given is that they 
usually mean trouble; but a party doesn’t have to mean a lot of 
work. 

Every home should have its full quota of party days. Every 
birthday should mean something party-ish. Perhaps it is only 
the best tablecloth, the company dishes and the birthday cake 
or three or four friends in during the evening. 

If it is father’s birthday, have a round of bridge with his favor¬ 
ite sandwich, hot coffee and cake at 11 o clock. 

If it is mother’s birthday, she may have her best friend in to 
lunch. Not a company lunch, just a nice everyday one with a 
bunch of flowers and the prettiest dishes on the dining table. 

If it is the birthday of the high school girl or boy, let them 
turn the house upside down, if they like. Have a candy pull or 
a fudge party, the kind where the boys and girls work together 
in pairs and make all kinds of fudge. 

For the kindergarten child, a little supper at five o’clock on 

62 


the sewing table with cocoa in a little pot, animal shaped sand¬ 
wiches and a birthday cake will give joy untold. 

It is none too early at four, to begin to teach boys and girls 
how to be hosts and hostesses. These little parties, if wisely 
guided by mother, will do more to establish a true feeling of 
group fellowship and to show children how to play together 
unselfishly than anything else that the Home-Maker can do. 

Don’t forget that grandmother loves a party too. Have some 
friends in for tea and be sure to prepare the refreshments by her 
own favorite recipes. 

Then, there are the holidays. Everyone cannot have an 
expensive Washington’s birthday party, but nearly everyone can 
have a sponge cake made into a Washington pie with cherry 
decorations on it and paper hatchets for everyone. There is 
Hallowe’en and Valentine’s Day and St. Patrick’s Day, and 
Arbor Day in April, a holiday for nearly every month. If it 
means too much trouble to you to celebrate all of them, just let 
the children plan these little home-parties. You will be surprised 
to see what cunning favors they will make and how really clever 
they will be at planning the menu and in helping to prepare the 
food. 

It is not expense—but thought—that makes a party a success. 


A Christmas Dinner Menu 

Pimento Cheese Canapes or Oyster Canapes 
or 

Quick Tomato Bouillon with Croutons 
Celery Home-Made Pickles Cranberry Jelly 
Roast Turkey, Chicken or Goose Gravy Savory Stuffing 
Baked Winter Squash Mashed Potatoes 
Bread and Butter 

Grape and Lettuce Salad Cream Cheese Dressing 
Christmas Pudding Christmas Hard Sauce 
Cracked Nuts Fruit 
Coffee 

To vary this menu, substitute mushroom canapes; halved grapefruit with 
cherries; or pineapple, canned cherry and orange fruit cup, for the first course. 

Substitute crown roast of pork or roast duck or broiled chicken for the turkey; 
onions for the winter squash, and pimentoes for the grapes in the lettuce salad. 
You may use mince pie, ice cream or meringues instead of the pudding. 

63 


A Thanksgiving Day Menu 

Cream of Oyster Soup Pulled Bread 
Celery Pickled Peaches 
Roast Turkey or Duck Corn Dressing Gravy 
Browned Sweet Potatoes Buttered Onions or Brussels Sprouts 
Bread and Butter 
Cole Slaw 

Mince or Pumpkin Pie Cheese 
Cracked Nuts Fruit 
Coffee 

To vary this menu—use fruit cup, halved grapefruit with cherries, oyster, 
shrimp or clam cocktail as the main course. 

Follow this, if desired, by any fish soup, tomato bisque or any bouillon or con¬ 
somme. 

Substitute roast ham, pork or chicken pie for the roast turkey; use white in¬ 
stead of sweet potatoes, and spinach, string beans or carrots and peas for the 
onions. Use hearts of lettuce with Russian dressing instead of the cole slaw. 

For dessert serve vanilla ice cream with pie or use steamed raisin or ginger 
pudding. 

A Washington’s Birthday Party 

Celery Bouillon with Croutons (optional) 

Club Sandwiches Tree Cake 
Coffee 

An Easter Breakfast 

Grape Fruit 

Poached Eggs Benedict on Toast 
Waffles and Maple Syrup 
Coffee 


A Child’s Birthday Supper 

Cream of Celery Soup 

Minced Chicken Sandwiches. Scrambled Egg Sandwiches 
Birthday Cake Ice Cream Glace 
Lemonade 


A Grown-up’s Evening Birthday Supper 

Chicken Bouillon Croutons 
Creamed Lobster or Shrimps in Croustades 
Stuffed Celery Olives 
Strawberry Mousse Birthday Cake 
Coffee 


64 


A Valentine Luncheon 

Heart Shaped Pimento Canapes 
Tomato Bisque Pulled Bread 
Broiled Chicken Toast Sticks Grilled Sweet Potatoes 
Pear Salad Cream Mayonnaise 
Caramel Mousse (Individual Heart Moulds) Petits Fours 
Coffee 

To vary this menu, serve any fruit cup containing cherries, as the first course; 
hot or cold jellied bouillon, according to the season, instead of tomato bisque. 

Broiled lamb chops with broiled mushrooms or cold sliced chicken loaf in¬ 
stead of the broiled chicken. 

Strawberry, orange or maple Bavarian cream instead of the caramel mousse. 

A Wedding Anniversary Dinner 

Favors and table decorations to be appropriate to the particular anniversary. 

Shrimp, Oyster or Lobster Cocktail 
Chicken Bouillon Croutons 
Celery Olives 
Filet Mignon Potato Balls 
Brussels Sprouts or Cauliflower 
Bread and Butter 
Ice Cream Meringues 
Demi-Tasse 

To vary this menu, serve any fruit cup, grapefruit heaped with halved and 
seeded Malaga grapes, or cheese and tomato canapes as the first course. 

Use hot or chilled bouillon, according to the season. 

Substitute roast or broiled chicken or chicken Maryland, roast pork or crown 
roast of lamb for the filet mignon. 

If desirable to introduce a salad, use hearts of lettuce with Russian dressing. 
For dessert, substitute any Bavarian cream, Spanish cream or cream puffs 
filled with ice cream and serve with fudge sauce. 


Refreshments for Afternoon or Evening Parties 

1 

Pineapple, Cheese and Nut Salad 

Chicken Paste Sandwiches Bread and Pimento Rolled Sandwiches 
Maple Mousse Petits Fours Coffee 

2 

Chicken Bouillon .with Whipped Cream 
Orange, Nut and Cream Cheese Salad 
Olive Sandwiches 
Ice Cream Meringues 
Coffee 


65 


3 

Jellied Chicken Salad (Individual Moulds) 
Pimento Sandwiches Celery Sandwiches 
Cream Puffs with Fudge Sauce Coffee 


THE POTATO 

Brown-skinned—grubby with the soil , a something to 
be scrubbed and pared and cooked and eaten without 
thought? 

Oh — no — 

Minerals for blood—vitamines for growth starch for 
energy — bulk — 

True food. 

The mother paring sees — 

The boy a Leader ,— 

The blossoming girl a future Home-Maker— 

And a Mother of Men. 

SOME COMPANY RECIPES 

One dish, a little out of the ordinary, will make a company 
meal distinctive, if the other foods are rightly selected. The 
“special” dish is the feature—the others the supporting cast. 
One hostess is famous for her beefsteak and waffle dinners, 
another for the wonderful fruit salad she serves instead of 
dessert. 

In the following group of “company recipes,” I have tried to 
include something for every occasion. It is not how many things 
you have that counts, but the perfect preparation of the foods 
you serve 

All measurements are level. 

Shrimps Au Gratin 

1 can shrimps 4 tablespoonfuls butter 

Juice lemon 1 tablespoonful chili sauce 

% cupful bread crumbs 

Drain the shrimps and rinse them with cold water. Place in very small indi¬ 
vidual baking dishes or ramekins. Pour over the chili sauce, and lemon juice. 
Melt the butter, add the crumbs and spread over the shrimps. Brown in a quick 
oven—375 degrees F. 


66 


Croutons 


Cut white bread in one-third inch slices. Spread lightly with butter, cut in 
cubes and transfer to a well-buttered baking pan. Dust with a little salt and 
brown in a slow oven. 


Pulled Bread 

With a fork pull a loaf of fresh white bread into medium sized jagged pieces. 
Dust with a little salt and place in a very slow oven to dry out—it will take about 
an hour and a half. When done, the bread should be pale brown. 


Plain Fruit Cocktail 


% cupful hot water 
yi cupful granulated sugar 
1 cupful orange sections 

Halved Malaga grapes or pitted 
fresh cherries 


1 cupful fresh or canned pineapple 

1 cupful diced apples 

yi cupful any kind of berries(optional) 
Juice yi lemon 


Dissolve the sugar in the hot water. Add to the fruits, combined in a glass 
jar. Cover and chill for several hours. Serve in small sherbet or cocktail 
glasses. 


Melon Cocktail 

1 cupful balls or cubes of canta- % cupful sugar 

loupe 1 yi cupfuls balls or cubes of water- 

1 cupful balls or cubes of casaba melon 

melons (optional) Juice yi lemon 

yi cupful boiling water 

Dissolve the sugar in the boiling water, add the lemon juice and combine with 
the melon. If desired, equal parts of watermelon and cantaloupe may be used 
or use equal parts of watermelon and diced canned or fresh pineapple. Chill 
several hours. 

Pimento Cheese Crackers 

Toast saltines or butterthins in the oven. When cool, place in the center of 
each, a little pat of pimento cheese, topping it with half a nut meat. Or stir into 
a Philadelphia cream cheese, one finely minced pimento with a little salt and 
pepper. This may be formed into rosettes by means of a pastry bag and tube. 


Salted Nuts 

Roasted Peanuts, Brazil Nuts, Almonds, Pecans or Walnuts 

Blanch the nuts by placing them in cold water, bringing to boiling point and 
rubbing off the husks. (This is not necessary for pecans, walnuts or roasted 
peanuts.) Dry on a cloth over night. Place in a pan very thickly buttered, 
dust with salt and cook gently in a very slow oven until crisp—it will take about 
an hour. Stir frequently. 


67 


Asparagus Timbales 


2 tablespoonfuls butter 
% cupful flour 
1 teaspoonful salt 

teaspoonful paprika 


1 cupful milk 
Y cupful bread crumbs 
3 eggs, beaten 

\Y cupfuls cooked, fresh or canned 
asparagus 


Melt the butter, add the flour and seasonings and gradually the milk to make a 
sauce. Stir in the asparagus, bread and eggs and transfer to buttered smal 
custard cups or timbale moulds. Stand in a pan of hot water and bake until 
firm, like a custard—about thirty-five minutes. Unmould for individual service 
on round slices of toast, over which plain, white or cream sauce has been poured. 
Garnish further, if desired, with coarse bread crumbs fried brown in butter. 


Creamed Fish Ramekins 


cupfuls flaked, cooked or canned 1 Y. cupfuls white sauce 

salmon, tuna fish, white fish, Y tablespoonful minced parsley 
halibut or haddock 1 minced pimento 

y 2 tablespoonful lemon juice Y cupful fine dry bread crumbs 

1 tablespoonful butter 


Combine the fish and seasonings with the white sauce. Butter ramekins or 
individual baking dishes, put in the fish mixture, cover with the crumbs mixed 
with the butter which should be melted and bake until brown in a hot oven about 
twenty-five minutes. These may be made ahead of time and heated when 


needed. 


Egg Moulds 


5 e gg S Few grains white pepper 

y 2 teaspoonful salt 1 Y cupfuls milk 

1 tablespoonful melted butter 

Beat the eggs with the seasonings, add the butter and milk and transfer to 
buttered custard cups or timbale moulds. Stand in a pan of hot water, bake unti 
firm in the center in a moderate oven—350 degrees F.—unmould on slices of 
toast and serve with tomato sauce, white sauce, creamed asparagus or savory 
green pepper sauce. Garnish with coarse crumbs of bread fried in butter. 


White Sauce 

2 tablespoonfuls butter Y teaspoonful salt 

2 tablespoonfuls flour Y teaspoonful pepper 

1 Y cupfuls milk 

Melt the butter, add the flour and seasonings and gradually the milk, stirring 
the sauce until smooth. Let boil three minutes. 

Note.—Margarine may be substituted for the butter. 


Savory Green Pepper Sauce 

Chop a green pepper, add it to the butter and cook gently five minutes. Then 
follow the recipe for white sauce. 


68 


Veal Escallops 

Order veal cutlet cut thin. Shape it as nearly as possible into rounds. Use a 
pound of the cutlet for six people. Sprinkle these “escallops” with a little salad 
oil, a few drops of onion juice or shreds of garlic and a little salt and pepper and 
let stand thirty minutes. Drain and broil or fry very quickly. Serve with 
creamed potatoes, creamed noodles, or plain brown or mushroom sauce. 


Christmas Turkey Stuffing 

1 medium sized loaf of bread or 1 1 apple, minced 

quart bread crumbs or odd 2 teaspoonfuls poultry seasoning 
pieces of bread 1 A teaspoonfuls salt 

A cupful butter A teaspoonful pepper 

1 onion, minced 1 cupful blanched diced chestnuts 

Walnuts or halved oysters (optional) 

Let the bread stand ten minutes in hot water to moisten. Squeeze out the 
water as far as possible. Add the remaining ingredients and use. 

Christmas Canapes 

Slice white bread one-quarter of an inch thick. Trim off the crusts, saving 
them for meat stuffing or pudding. Butter the bread and toast it in a slow oven 
until brown. Spread with a paste made by creaming together equal parts of 
minced pimentoes, sardines and cream cheese. Decorate the edges with bits of 
parsley and place a stuffed olive in the center of each. 

Stuffed Celery 

Carefully wash very crisp celery. Dry and stuff the tender stalks. The 
tougher outside stalks may be used for creaming, salad, or a soup. The stuffing 
may be put in by means of a pastry bag and tube. 

Stuffings 

1 — Combine equal parts of cream and Roquefort cheese. 

2— Combine a cream cheese with a finely-minced pimento, two tablespoonfuls 
finely-chopped walnuts and one tablespoonful minced stuffed olives. 

Chopped Anchovy or Caviar with Toast 

Prepare hot buttered toast, using white bread. In the center of each piece, 
heap a little pile of chopped anchovy or caviar. Surround this with a ring of 
egg white chopped fine, then with one of egg yolk put through a potato ricer. 
If desired, a very little onion juice may be mixed with the egg white. 

Cheese Toasted on Bread 

Select a highly flavored dairy cheese, not too hard. Toast slices of bread on 
one side. Butter the untoasted side. On this lay the cheese, which should be 
sliced thin. Place in the oven or under the broiler of a gas stove and “toast” 
until the cheese is melted. Dust with paprika and serve at once. 

69 


Cabbage and Pepper Hors D’Oeuvres 


1 y 2 cupfuls finely chopped 

cabbage 

2 minced pimentoes 
Paprika 


;risp IK cupfuls finely chopped tender 
celery 

1 scalded minced green pepper 

3 tablespoonfuls minced chives 

French dressing to moisten 
Buttered toast 


Combine the vegetables with the French dressing to moisten. Serve heaped 
on small squares of buttered toast. Garnish each serving with a sprig of parsley 
or a few strips of pimento. 


Tomato Cheese Canape 

Butter squares of toasted bread. On each place a thin slice of tomato, then a 
thin slice of highly flavored American cheese. Dust with paprika and heat until 
the cheese melts. 


Chopped Herring Hors D’Oeuvres 

Finely chop sufficient pickled herring to make one and one-half cupfuls. Heap 
on rounds of buttered toast and serve garnished with parsley and triangles of 
sliced lemon. 

Grilled Sardines on Toast 

Select large sardines. Heat them gently in a little butter and serve on slices 
of buttered toast with a garnish of sliced lemon and parsley. 

Peach Mousse 

\y cupfuls ripe peaches put through K cupful powdered sugar 
a coarse sieve or colander 1 K teaspoonfuls gelatine 

Few grains of salt 1 pint heavy cream 

Add two tablespoonfuls cold water to the gelatine. Let stand five minutes, 
then melt it over the tea kettle. Combine the peaches, sugar and salt, add the 
gelatine, fold in the cream, whipped stiff, and transfer to a mould or pail rinsed 
with cold water. Cover tightly and bury for four hours in equal parts of crushed 
ice and rock salt. If desired, this may be done in the ice cream freezer. 

Steamed Fig Pudding 

IK cupfuls flour ' 1 cupful molasses 

2 teaspoonfuls baking powder Grated rind of 1 lemon 

K cupful ground stale bread crumbs 1 cupful chopped dried figs 
K teaspoonful salt 1 egg 

K cupful chopped suet 1 cupful milk 

Combine the dry ingredients and rub in the suet, figs and lemon rind. Add 
the molasses and milk, beat well, transfer to an oiled mould, cover and steam two 
and a half hours. 


70 


Spanish Cream 

1 quart milk % cupful sugar 

2 tablespoonfuls gelatine Few grains salt 

3 eggs 1 teaspoonful vanilla 

Add the gelatine to the milk and let stand thirty minutes, then scald. Sepa¬ 
rate the eggs. Beat the yolks with the sugar and salt, add to the milk mixture 
and cook over hot water until thick, like custard. Beat the egg whites stiff, pour 
the hot custard into them, flavor and pour into a large mould rinsed with cold 
water or into individual serving glasses. Serve plain, with whipped cream, plain 
cream or with a garnish of maraschino cherries or any kind of preserved fruit. 


Cocoanut Cream Pie 


1 >2 cupfuls milk 
Ys cupful sugar 
cupful flour 
% teaspoonful salt 


2 teaspoonfuls butter 
2 eggs 

Y cupful desiccated cocoanut 

Y teaspoonful vanilla 
A pie crust shell 


Prepare the pie crust shell. In the meantime, scald the milk, stir in the sugar, 
flour and salt, mixed, and add the butter. When thickened, stir in the egg yolks 
slightly beaten, and add the cocoanut, reserving two tablespoonfuls. Cook 
three minutes, flavor, cool and pour into the pastry shell. Beat the egg whites 
until stiff with two tablespoonfuls powdered sugar, pile on the pie, dust with the 
remaining cocoanut and brown in a moderate oven. 


Plain Mayonnaise 

1 egg K teaspoonful paprika 

Y teaspoonful powdered sugar 1 Y tablespoonfuls mild vinegar or lemon 

Y teaspoonful salt juice and vinegar mixed 

1 pint salad oil 

Break the egg into a deep bowl, stir in the dry ingredients and the acid, beat a 
moment, then gradually pour in the oil, beating all the time with a rotary egg 
beater until the mayonnaise is stiff. Add one tablespoonful boiling water. 


Mayonnaise for Fruit Salads 

Follow the preceding recipe, diluting the dressing just before serving time with 
one-third the amount of whipped sweet or slightly soured cream. 


French Dressing 

Y cupful salad oil 1 teaspoonful salt 

% cupful vinegar K teaspoonful paprika 

Few grains pepper 

Combine the ingredients in a glass jar and shake until well mixed before using. 

French Dressing for Fruit Salads 

Follow the preceding recipe, substituting lemon juice for the vinegar. 

71 


Fruit and Nut Salad 

y cupful diced pineapple • cupful broken nut meats (any 

y cupful diced tart apples kind) 

y cupful halved and seeded Malaga or Tokay Mayonnaise and lettuce 
grapes 

Add the juice of half a lemon to the fruits, stir in the mayonnaise to blend and 
one-half cupful of the nuts. Arrange for individual service in nets of lettuce. 
Top with a spoonful of mayonnaise and garnish with the remaining nut meats. 


Summer Fruit Salad 


1 K cupfuls stoned cherries 1 cream cheese 

1 cupful diced pears French dressing for fruit salads 

1 cupful sliced ripe peaches Lettuce 

Combine the fruits with the French dressing to moisten. Garnish with lettuce 
and the cream cheese which should be rubbed through a coarse sieve or made into 


Jellied Halibut or Whitefish Salad 


balls. 

2 tablespoonfuls granulated gelatine 

1 cupful boiling water 
y, teaspoonful salt 

Few grains paprika 

2 tablespoonfuls lemon juice 


3 cupfuls minced cooked halibut or 
minced boiled halibut or white- 
fish 

1 cupful mayonnaise 

2 tablespoonfuls shredded pimento 


Let the gelatine stand five minutes in cold water to cover. Dissolve in the 
boiling water, adding the seasonings, lemon and fish. Let stand until thoroughly 
cold, fold in the mayonnaise and transfer to a mould rubbed with salad oil or to 
individual moulds. Let stand until stiff. Unmould for serving, garnish with 
lettuce, parsley or cress, sliced tomatoes or cucumbers and serve with extra 


mayonnaise. 


Stuffed Tomato Salad 


Allow a medium sized tomato for each person. Scald with boiling water, dip 
into cold water, rub off the skins and hollow out the tomatoes. Pour over a 
little French dressing and fill with any of the following mixtures: 

1 — Equal parts chicken or veal with finely chopped celery, cucumber, cabbage, 
a little pimento and mayonnaise to blend. 

2 — Chopped hard-cooked eggs, nut meats and chives. 

3 — Flaked salmon, tuna fish or left over fish with a little chopped cucumber, 
chow-chow and mayonnaise to blend. 

4 — Equal parts of minced celery, apple and nut meats with mayonnaise to 
blend. 

Serve garnished with lettuce and extra mayonnaise. 


Chocolate Caramel Cake 

y cupful butter or a substitute 2K ounces chocolate, melted 

1 cupful brown sugar 1 y cupfuls pastry flour 

2 eggs 2K teaspoonfuls baking powder 

y- teaspoonful vanilla % teaspoonful salt 

y cupful milk 

72 


Beat the butter till creamy, add the sugar gradually, the chocolate, and the 
e gg yolks well beaten. Flavor and add the milk alternately with the flour 
sifted with the baking powder and salt. Fold in the egg whites beaten stiff, 
transfer to two oiled layer-cake pans and bake thirty minutes in a moderate oven 
—350 degrees F. Put together and ice with caramel frosting. 

Caramel Frosting 

Va cupful brown sugar y cupful water 

cupful granulated sugar y 2 teaspoonful vanilla 

1 egg white 

Combine the sugars and water and boil rapidly until the syrup threads. Beat 
the egg white stiff and pour the boiling syrup into it, beating constantly, then 
set over hot water and cook until the mixture becomes dry around the edges. 
Flavor, beat until thick and pour on the cake. Sprinkle, if desired, with a few 
nut meats as a garnish. 

Tongue, Pepper and Celery Salad 

2 cupfuls diced cooked tongue 1 tablespoonful horseradish 

1 scalded green pepper, minced % cupful French dressing 

1K cupfuls diced celery Mayonnaise and lettuce 

Combine the tongue, celery, green pepper and horseradish with the French 
dressing. Let chill thirty minutes, add the mayonnaise to blend and arrange 
on a platter or in a bowl with a garnish of lettuce, extra mayonnaise and radish 
rosettes, olives or strips of pimento. 

Lemon Garnishes 

Lemon may be used to garnish any fish dish, meat dishes and many egg dishes. 

They may be sliced, cut in quarters or lengthwise. Cogs may be cut in the 
slices to represent cog wheels. The slices may be sprinkled with finely minced 
parsley and minced pimentoes or may be garnished with sliced radishes or a 
little border of minced parsley. 

Lemons may be formed into baskets with handles, by hollowing out the extra 
pulp and are used to hold mayonnaise, sauce tartare, chow-chow, etc. 

Vegetable Garnishes 

Carrots cooked or used raw and minced very fine may be used to border many 
savory dishes. 

If used raw, they should be mixed with French dressing. 

If cooked, they may be seasoned with melted butter. Cooked carrots and 
beets may be cut into fancy vegetable shapes and used as a garnish for vege¬ 
table moulds, jellied savory salads and meat loaves. 

Green peppers and pimentoes may be cut into strips or fancy shapes and used. 

Capers, stuffed ripe and green olives, are all suitable for the garnishing of 
salads, savory meat loaves and fish dishes. 

Sliced cucumbers and tomatoes may be used for garnishing all fish dishes, 
broiled steak, etc. 

Ofttimes, vegetables themselves may be cooked to act as a garnish, as creamed 
onions and buttered asparagus piled symmetrically on slices of buttered toast. 

73 


Potato balls may be made by using a French potato cutter, the balls being 
cooked, then rolled in melted butter and minced parsley. 

Peas arranged by spoonfuls or used as a filling for bread croustades make a 
bread, meat or fish garnish. 

String beans, stuffed tomatoes, Brussel sprouts and flowerettes of cauliflower 

may also be used. . 

In case the garnish consists of fair sized portions of vegetables, it acts as one 

of the vegetables for the meal. 

Meringue Shells 

4 egg whites X teaspoonful cream of tartar 

Few grains salt 1 cupful granulated sugar 

X teaspoonful vanilla 

Beat the egg whites stiff with the salt and cream of tartar, using a wire whisk. 
Gradually beat in the sugar and vanilla, whipping until very glossy. Spread 
in rounds about three inches across on paraffine paper tacked to a board and 
bake until dry in a slow oven—325 degrees F. It will take about fifty minutes. 
They should be pale brown when done. 

Ice Cream Meringues 

Prepare meringue shells. When cold, scrape out any moist substance from 
the centers, fill the shells with ice cream, top with a second shell and serve. Any 
kind of ice cream may be used. 

Meringue Sandwiches 

Put together meringue shells with raspberry, strawberry or apricot marmalade 
and serve as a dessert. 


Filet Mignon 

One filet of beef sliced into six pieces or six slices of tenderloin steak cut one 
inch thick. 

Dust the steak with salt and pepper and broil, keeping it rare, then make a 
sauce of the other ingredients as follows: 

X cupful mild vinegar 3 egg yolks 

1 sliced onion, medium-sized X teaspoonful salt 

3 tablespoonfuls butter X teaspoonful cayenne 

Combine the onion and vinegar, boil three minutes, then remove from the 
heat and pour into the egg yolks. Stand over hot water and gradually heat in the 
butter, a little at a time. Add the salt and pepper and a little minced parsley if 
desired, and serve at once. A few fried mushrooms may be added to this sauce. 

Arrange the Filet Mignon on a platter and pour the sauce over. 

Potato Croquettes, French Fried Potatoes, Rice or Potato Timbales or Bread 
Croustades, or diced Creamed Asparagus, may be served on the same platter. 

Caramel Mousse 

X cupful boiling water Few grains salt 

1 cupful sugar X teaspoonful vanilla 

3 egg yolks 2 cupfuls whipping cream (heavy) 

74 


Put a half cupful of the sugar in a small frying pan and gradually melt it. 
Add the water and boil until the sugar melts. Beat the egg yolks with the re¬ 
maining sugar, the salt and vanilla, pour the first mixture into this, then cook 
over hot water until it is thick like a custard, stirring constantly. Cool, fold in 
the cream whipped stiff, transfer to a mould dipped in cold water, cover tightly 
sealing with melted paraffin, adhesive tape or a strip of cloth dipped in melted 
lard. Bury in equal parts of crushed ice and rock salt (put it in layers) and let 
stand four hours. Unmould, serve with or without whipped cream or plain 
caramel sauce. 


Petits Fours 


yZ cupful butter or margarine 
1 cupful sugar 

Grated rind and juice of half a 
lemon 


yi teaspoonful soda 
% teaspoonful salt 
4 eggs 
1 yZ cupfuls flour 


Stir the butter until creamy, beat in the sugar, the lemon rind and juice and 
the egg yolks thoroughly beaten. Sift the dry ingredients and fold them into 
the first mixture alternately with the egg whites beaten stiff. Turn into an 
oiled shallow dripping pan and bake in a moderate oven—350 degrees F.—about 
forty minutes. Let stand five or ten minutes, loosen about the edges and turn 
out on a board or cake rack. When cold and firm—in about four hours—cut 
into rounds, cubes or diamonds, brush off any loose crumbs and dip the cakes 
in icing. 

For an elaborate effect, use plain icing colored with green vegetable extract 
for a few; use some of the same icing colored brown with chocolate, for others, 
or some colored yellow or rose with vegetable extract. For the remainder, bits 
of candied cherries, minced citron, chopped nuts or tiny candies may be used 
to decorate the cakes while the icing is still soft. 


Petits Fours Icing 

3 cupfuls granulated sugar Few grains salt 

1 cupful boiling water yZ teaspoonful vanilla 

3 egg whites 

Combine the sugar, water, salt and boil together until a little lifted on a spoon 
forms a distinct thread—230 degrees F.—by the candy thermometer. Beat 
the egg whites stiff, pour into this the boiling syrup beating constantly, flavor 
and return to the heat, placing the utensil in another containing boiling water. 
Cook until the frosting is a little dry around the edges; it is then ready to be used 
plain or colored, as in the preceding recipe. 


Bread Croustades 

Cut bread into two-inch cubes or shape with a biscuit cutter into two-inch 
rounds. Hollow out the centers to form “boxes”—save these crumbs to fry 
in butter as a garnish to vegetables. Butter the Croustades all over, lightly, 
place in a moderate oven and brown. Use instead of patti cases for Creamed 
Chicken, Lobster, Shrimps or Eggs a la King. 

75 


Chicken Sandwiches 

Put cooked chicken through the food chopper and season with a little paprika, 
celery salt and cream to moisten. Spread between thin slices of buttered bread 
and put together in pairs. 

Chicken Salad Sandwiches 

Follow the preceding directions, moistening the chicken with mayonnaise 
and inserting a lettuce leaf in each sandwich. 

Toasted Chicken Sandwiches 

Follow the recipe for Chicken Sandwiches, toasting them on both sides just 
before serving. If the chicken is very moist, the cream may be omitted. 

Frozen Peach Cream 

\y 2 quarts very ripe peaches 1 'A cupfuls heavy cream or very good 

1 A cupfuls sugar undiluted evaporated milk 

Few grains salt 

Combine the ingredients in the order given, transfer to the ice cream freezer 
and freeze in three parts of crushed ice to one of rock salt. 

Iced Chocolate 

3K cupfuls milk Few grains salt 

2% squares (ounces) chocolate Few drops vanilla 

A cupful sugar Few grains cinnamon 

1 pint boiling water 

Scald the milk with the sugar and chocolate, which should be grated. When 
the chocolate is smooth, add the remaining ingredients, cook ten minutes longer, 
cover and chill. To serve, put cracked ice in each glass, pour in the cold choco¬ 
late and top with sweetened whipped cream which may be dusted with a trace 
of cinnamon, if desired. 

Plaza Salad 

2 large tomatoes One tart apple 

2 oranges Lettuce 

French dressing 

Slice the tomatoes, divide the oranges into sections and dice the apple. Ar¬ 
range individually, preparing nests of lettuce; into these put the sliced tomatoes, 
orange sections and apple. Pour over French Dressing and garnish with parsley 
or mint. Serve as a dinner salad. 


AFTERNOON TEA 

No matter what social station a person may occupy, afternoon 
tea may be a leisurely, restful period of relaxation. 

Afternoon tea may be served on a tray. The cups, saucers, 
spoons, sugar, cream, sliced lemon, the pot of tea and the dainties 

76 


served with it may be brought in at one time and placed on a 
corner of the living room table, a tea table or a low bench. The 
same equipment, with the addition of a swinging kettle to keep 
the water hot, may be placed on the tea cart and wheeled in for 
a more formal tea. A muffin stand may be needed to hold the 
extra cakes and plates and sandwiches. 

Tea is an informal, intimate thing, served in the living room 
or drawing room, never in the dining room. Guests may sit 
anywhere around the room, holding their cups and saucers. 

The cakes or sandwiches should be small enough so that they 
can be laid on the saucer beside the cup. Candies or salted nuts 
are often provided. Little glass dishes may be used for these or 
a bon bon basket is good form. Sandwiches should be arranged 
on doily covered plates or sandwich plates, little cakes in cake 
baskets or high cake dishes. The china and all the equipment 
should be as dainty as possible. 

In summer, afternoon tea—usually iced—may be served on 
the porch. 


EVERYDAY AFTERNOON TEA 

Cinnamon Toast Tea 

Melba Sandwiches 
Fruit Cookies Tea 

Cheese Toast Tea 

Lemon Filled Toast Tea 

Olive Paste Sandwiches Watercress Sandwiches 
Tea 

Strawberry Jam and Cream Cheese Sandwiches Tea 

Tuna Fish and Green Pepper Salad Sandwiches Bread and Butter Sandwiches 
Chocolate Cake Tea 

Strawberry Charlotte Russe (made with sponge cake) 

Tea 

Chicken Almond and Whipped Cream Sandwiches 
Lettuce Sandwiches 
Spice Cake Cocoanut Kisses 
Tea 


77 


FOR AFTERNOON TEA 

These afternoon tea delicacies are easily made. Any of the 
suggestions for dainty sandwiches, given in this book, may be 
followed—fingers of sponge cake, put together sandwich fashion 
with jam or jelly, may be used; favorite cookies may be made 
very small, and kept on hand in a tightly closed tin box. The 
suggestions are almost limitless. 

The following recipes are among those I gave this winter to 
my church Bride’s Classes. 

All measurements are level. 


Cheese Toast 

Cut white bread one-quarter inch thick. Toast quickly and spread with 
equal parts of butter and highly flavored soft cheese (snappy cheese). 

Lemon Filled Toast 

Prepare the filling as for lemon pie, as follows: 

Combine one cupful sugar with three tablespoonfuls of cornstarch and a few 
grains of salt. Gradually pour into this one cupful boiling water, stirring con¬ 
stantly. When translucent, pour this into two egg yolks beaten with one-quarter 
cupful lemon juice and the grated rind of one-half lemon. Add one-half teaspoon¬ 
ful butter, return to the heat and stir until the mixture boils, then cool. Put 
this mixture between slices of hot buttered toast and serve at once. 

Cocoanut Kisses 

Into the contents of a can of condensed milk stir as much shredded cocoanut 
as the mixture will take up—about one pound—a few drops of vanilla and suf¬ 
ficient powdered sugar so the mixture can be made into balls. Place on a but¬ 
tered pan two inches apart and bake in a moderate oven—350 degrees F- 

Molasses Cocoanut Kisses 

Substitute one cupful of molasses for the condensed milk in the preceding 
recipe and finish as directed. 

Melba Sandwiches 

Cut white bread in thin slices, toast quickly and put together in pairs with* one 
part of butter, softened and mixed with two parts of orange marmalade. 


Drop Fruit Cookies 


y cupful butter or a substitute 
cupful brown sugar 
egg well beaten 
y teaspoonful baking soda 
y teaspoonful salt 
y teaspoonful ground nutmeg 
y 2 teaspoonful cinnamon 


y teaspoonful cloves 
y cupful chopped raisins 
y cupful chopped currants 
2 % tablespoonfuls milk 
y cupful figs 

y cupful fine, dry bread crumbs 
Flour to make a stiff batter- 
about ly cupfuls 


78 




SUNDAY NIGHT SUPPER 

Bread on the board , the butter and sandwich fillings close by. 
Milk, blackberries and cake. 


Cream the shortening, add the egg and sugar and the other ingredients in the 
order given. Drop by teaspoonfuls onto an oiled pan and bake about fifteen 
minutes in a moderate oven—350 degrees F. 

Chicken, Almond and Whipped Cream Sandwiches 

Cut white bread in thin slices and spread with a paste made of one part of 
softened butter, one part finely minced chicken, one part whipped cream and a 
few finely-chopped toasted almonds. Cut in small sandwiches and serve at 
once. 


SUNDAY NIGHT SUPPERS 

With dinner at noon on Sunday, the most informal sort of 
meal is suitable for supper. The time can be movable—any¬ 
where from half past six to eight. As guests are liable to come 
unexpectedly the meal should be one that can be easily prepared, 
and that will be elastic enough to stretch a bit. 

79 













During the winter something hot in the chafing dish, a pot of 
tea or coffee, toast made at the table, cake and fruit are ample. 
Young people love to get this supper. More informal still, a big 
tray of sandwiches brought into the living room, together with 
a pot of hot chocolate and a heaping plateful of crullers, cookies 
or cup cakes and the guests can cluster about the open fire, 
serving themselves from the living room table. 

On warm Sunday evenings such a supper can be served on the 
porch, on the lawn, or in a grape arbor, iced cocoa or chocolate 
or iced tea or coffee replacing the hot drink. 

The year round a Sunday night supper will prove popular and 
it is the easiest meal of all! Put some runners on the dining room 
table. On one end place your bread board and knife with a loaf 
of bread upon it. Beside this, a bowl of butter, softened by 
creaming, so it will spread easily, and a variety of sandwich 
spreads as olive paste, potted ham, minced or sliced tongue, 
chopped hard-cooked eggs mixed with mayonnaise, and minced 
pimentoes and cream cheese stirred smooth with a little butter 
and chopped nut meats. Nearby put a pile of plates and some 
paper napkins. Use as a centerpiece a big bowl of assorted fruit 
and on the other end of the table put a pitcher of milk or butter¬ 
milk, any of the “ades” or hot or cold coffee or tea according to 
the season, the cups, saucers, spoons, and other things needed, 
beside it. Each person tells what sandwich he wants and the 
host or hostess makes it up “to order” so to speak. 

There is another way this kind of supper can be varied. In 
this case it is a “toast” meal. The toast is made electrically at 
the table and is buttered by the person sitting next to the one 
who toasts. Then the sandwich fillings are spread, the two pieces 
of toast pressed together and they are ready to serve. 

Cinnamon toast; single slices of toast spread with one part of 
softened butter mixed with two parts of highly flavored grated 
dairy cheese and a little minced green pepper; two slices of toast 
put together sandwich fashion with hot Welsh rarebit, creamed 
dried beef or creamed diced ham or eggs a la king from the 
chafing dish; hot toast spread with a little butter mixed with 
peanut butter or with orange marmalade or currant jelly—these 
offer plenty of variation. 


80 


A little thought will soon prove that you can entertain easily, 
inexpensively and joyfully on Sunday evenings. 


MENUS FOR SUNDAY NIGHT SUPPERS 

1 

Toasted Rarebit Sandwiches 
Waldorf Salad 

Frosted Gingerbread Tea or Coffee 

2 

Salmon, Tuna Fish or Veal Salad 
Bread and Butter Sandwiches 
Sponge Cream Cake Cocoa 

3 

Stuffed Egg Salad Tomato Sandwiches 
Fruit Cup Drop Cocoanut Cookies 
Tea 

Sunday Night Porch Supper 

Egg Salad Sandwiches Pickles 
Sponge Cake Fruit Iced Cocoa 

Sunday Night Chafing Dish Supper 

Welsh Rarebit on Toast Olives 
Fruit Salad Chocolate Cake 
Coffee 

Sunday Night Buffet Supper 

Crab Meat Salad ' Olive Sandwiches 
Cream Cheese Sandwiches 
Spice Cake Fresh or Canned Fruit Tea 


ABOUT SANDWICHES 

Sandwiches are adapted to almost any occasion, for they may 
be small and dainty, or large for a complete meal. 

For service at receptions and afternoon tea and for party 
refreshments, sandwiches are usually kept small and are shaped 
into triangles, finger-strips, rounds, hearts or in other fancy ways. 
In this case the crusts are cut off. This should be done before 
the bread is buttered and spread, the crusts being kept for drying 
and making into crumbs for some of the things given in this 
book, or used in bread puddings, cheese, fondue, etc. 

81 


When the sandwich is to take the place of more substantial 
foods, the bread is cut one-quarter of an inch thick, the crusts 
are left on and two full slices of bread are allowed to each sand¬ 
wich, being merely cut in halves lengthwise, or in triangular 
shape for service. 

All salad sandwiches, toasted savory sandwiches, egg, meat 
and fish sandwiches may be used as substantial foods at a lunch¬ 
eon, supper, picnic or late evening supper. 

Salad Sandwiches 

The bread should always be spread to the edges with creamed 
butter. This prevents the sandwich filling from soaking into 
the bread. 

The filling itself must be chopped or minced and mixed with 
mayonnaise, not boiled dressing, as it is too watery. Boiled 
mayonnaise, which contains less oil, may be used if desired. 

Suitable fillings are: 

Finely minced tongue, ham, chicken, or veal mixed with mayonnaise. 

Finely minced ham, piccalilli and mayonnaise. 

Minced tuna fish or salmon with mayonnaise and a little minced green pepper. 

Chopped, hard-cooked eggs mixed with mayonnaise and Chili sauce. 

Grated, soft American cheese (highly flavored) mixed with mayonnaise and a 
little chopped pimento. 

Chopped cucumber, well drained, mixed with an equal part of chopped, canned 
pineapple and mayonnaise. 

Equal parts of minced chicken and ham mixed with mayonnaise or Russian 
dressing. 

Lettuce leaves lightly spread with mayonnaise. 

Chopped water cress barely held together with mayonnaise. 

Equal parts of chopped nut meats, chopped olives and mayonnaise. 

Firm tomatoes peeled, sliced, cut in dice and mixed with mayonnaise and a 
little minced ham, some shredded sardines or anchovies and mayonnaise. 

If salad sandwiches are to be served soon, a lettuce leaf should be put in' each 
before the slices of bread are pressed together. If they must stand, the lettuce 
leaf should be omitted. In this case, if the service is to be at the table and formal, 
a handful of shredded lettuce may be used as a garnish to each sandwich, a spoon¬ 
ful of mayonnaise topped with a radish rose or a stuffed olive surmounting it. 
Such salad sandwiches are unusual and sufficiently dainty to be served as the 
main course of a luncheon. In this case the menu should be as follows: 

A Summer Luncheon 

Jellied Tomato Bouillon 
Chicken and Ham Salad Sandwiches 
Pineapple Ice Fruit Cookies 
Coffee 


82 


A Winter Luncheon 

Cream of Celery Soup Croutons 
Ham and Piccalilli Salad Sandwiches 
Little Apple Pies with Whipped Cream 
Coffee 

Toasted Sandwiches 

Toasted sandwiches must be made up as fast as needed, although the fillings 
can be ready beforehand. The most attractive way is to toast the bread at the 
table. -The bread should be cut one-quarter of an inch thick, the crusts should 
be left on, and should be spread with softened butter, beaten to a cream as in 
making cake, then with the filling. 

Like salad sandwiches, toasted sandwiches may be used as the main part of a 
luncheon, supper or for late evening refreshments. Here are some suggestions: 

Use Boston baked beans crushed slightly and mixed with a little Chili sauce. 

Thin slices of broiled steak. 

Thin slices of broiled bacon or ham. 

Thin patties of Hamburg steak well seasoned. 

Minced ham or smoked salmon put together with a little mayonnaise. 

Mixed cooked vegetables as diced asparagus, string beans and shredded 
carrots put together with mayonnaise. 

Thin slices of Swiss cheese lightly spread with mustard. 

Minced olives mixed with three times their amount of cream cheese. 

Minced sardines moistened with mayonnaise. 

Salami and beet relish mixed with a little mayonnaise. 

Any kind of jam or jelly. 

Spread one slice with currant jelly, the other with minced ham or tongue. 

Scrambled eggs cooked plain or with fried onions. 


Dainty Sandwiches 

The bread should be cut thin, shaped and lightly spread with 
butter beaten to a cream. The sandwich filling must be very 
smooth. If of chicken or some other like ingredient, it'should 
be minced by putting through the food chopper, and if a very 
smooth paste is desired, should then be rubbed through a sieve. 

Suitable fillings are: 

Olive paste made by mincing stuffed olives and mixing with a very little 
mayonnaise. 

Equal parts of strawberry jam and cream cheese stirred together. 

One-third portion butter, one-third grated American cheese (highly flavored) 
and one-third finely-chopped walnuts. 

Equal parts of butter, peanut butter and chopped raisins. 

Equal parts of butter, sardines or anchovies and pimentoes. 

Equal parts of butter, Roquefort cheese and grated apple. 

83 


After spreading the bread with butter, lightly cover it with honey, or better, 
honey butter, then with sliced strawberries or bananas. ■ 

Put equal parts of raisins, dates and figs through the food chopper, then 
moisten with orange juice. 

The Party Sandwich Loaf 

It is often not convenient to make individual sandwiches, the sandwich party 
loaf being more practical for buffet refreshments. ... ... 

To make this cut the crusts from a loaf of bread, then slice it lengthwise in 
three layers. Butter the layers, as you would slices of bread. Put the first two 
together, with finely minced ham mixed with mayonnaise, into which has been 
stirred a very little powdered gelatine covered with water and melted oyer steam. 
Put the next layer together with minced sardines or anchovies mixed with a little 
minced green pepper and more mayonnaise. This makes the full loaf. Let it 
stand until the gelatine has had time to thicken then cover with cream cheese 
beaten smooth. Season with salt and paprika and mix with just enough whipped 
cream, sweet or sour, to make it spread easily. Put this on as you would frosting 
and stand it in the ice box. Just before serving decorate with slices of stuffed 
olives, flowers cut from pimentoes, with centers of hard-cooked egg yolks and 
sprays of parsley. 

THE MAN’S LUNCH BOX 

The Man’s Lunch is so important, that many firms, finding 
their employees were not having enough food of the right kind, 
have installed lunch-rooms and insist that their employees 
patronize them. 

A box that can be thrown away should be used instead of the 
usual lunch-box or pail, which is liable to become musty.. A 
thermos bottle for hot soup, or hot coffee, or a cold drink is a 

necessity. # 

The lunch must be varied—otherwise the man is liable to lose 

his appetite because of monotony. 

The sandwiches should be made of fresh bread, crusts left on, 
well buttered, with a moist filling. Sliced meat, hard cooked 
eggs, cheese or something else substantial should also be pro¬ 
vided. There should be a sweet, different each day—cake, 
cookies or pie—plenty of fruit and a hot or cold beverage. For 
sandwich suggestions see page 81 in this book. 

LUNCH BOX MENUS 

Minced Ham Sandwiches Cheese Sandwiches 
Hard Cooked Eggs Pickles 
Paper J ar of Cold Slaw 
Chocolate Cake An Orange 
Hot Coffee 


84 


2 

Tongue and Piccalilli Sandwiches 
Scrambled Egg Sandwiches 
Cheese Doughnuts 
Peaches and Plums Hot Tea 


PICNICS AND THEIR POSSIBILITIES 

No matter how we may look on life, we all have in our posses¬ 
sion certain things common to everyone. Water, sunlight and 
air are nature’s gifts to us. 

When the weather grows warm, in late April or the first of 
May, it is picnic time. I do not mean the kind of outdoor meal 
that requires hours of preparation, elaborate cakes and pies and 
sandwiches with the crusts cut off made as one would for a 
formal afternoon tea. I mean a simple outdoor meal made of 
few foods that can be easily carried. 

The most delightful picnic I have ever attended was im¬ 
promptu. It was hot and two city Home-Makers were tired 
and longing for a breath of air. They decided to put their two 
dinners together, take their respective families and eat their 
supper in a cool nook of a nearby park; so one cooked her steak 
at 4 o’clock, sliced it and made steak sandwiches. The other 
finished cooking her pot of Boston baked beans and made some 
bread and butter sandwiches to go with them. She took pickles, 
too. Together they had cake, cantaloupe and peaches, some 
powdered coffee ready to make with cold water, some top milk 
in a bottle, some sugar, and milk for the children. That is all 
there was to the picnic and there were no dishes to wash. 

Packing a Lunch 

In packing a lunch be careful to keep the foods separate. Do 
not pack foods of strong odor as fish or raw onions. Wrap four 
or five sandwiches together in waxed paper and tie, or put a 
rubber-band around. 

Carry olives, pickles, etc., in bottles; be sure to carry a bottle 
opener. Salads may be carried in paraffine-paper lined boxes. 
The lettuce should be kept separate in waxed paper, as otherwise 
it will wilt. Cake, cookies, crullers, etc., should be wrapped in 
paper and placed in a box. 


85 



THE CONVALESCENT’S TRAY 

This meal consists of Chicken on Toast, Buttered Toast , Lettuce , 
Baked Custard , Tea and Water. 


The preparation of a picnic lunch need not take as long as the 
cooking of a dinner. Then outdoors for several hours, and—no 
dishes. 


MENUS FOR PICNICS 

An Automobile Lunch 

Minced Ham Salad Sandwiches 
Currant Jelly Sandwiches 
Potato and Egg Salad Olives 
Little Fruit Pies Lemonade or Coffee (Hot-Cold Bottle) 

A Sunday School Picnic 

(Individual Box Lunches) 

1 

Minced Veal or Tongue Sandwiches Cream Cheese and Piccalilli Sandwiches 

Stuffed Eggs 
Crullers or Cake Fruit 


86 




2 

Nut Sandwiches Egg Sandwiches 
Cold Broiled Chicken 
Cookies Candy Fruit 

A Picnic Supper on the Porch 

Stuffed Tomato Salad (Hard-Cooked Eggs and Celery) Mayonnaise 
Cream Cheese Sandwiches Potted Ham Sandwiches 
Sponge Cake Shortcake made with 
Strawberries, Raspberries or Peaches 
Iced Tea or Lemonade 

Refreshments for an Evening Lawn Party 

Cantaloupe 

Chicken and Cucumber Salad 

Bread and Butter Sandwiches Cream Cheese and Relish Sandwiches 
Strawberry or Peach Ice Cream Sponge Cake 
Coffee Punch 


THE CHILDREN'S SUPPER 

Some call me “Milk Toast ”— 

But I do not see myself that way 

In the looking-glass of my mind — 

But as the sturdy bodies—dancing feet—and the alert 
minds 

Of children. 

A LITTLE TALK ON SPECIAL DIETS 

Special diets are of various kinds. The most common are the 
building-up diet, the reducing diet, the right feeding of the con¬ 
valescent, and the correct feeding of the prospective and nursing 
mother. 

To insure the success of any diet, too much food should not 
be taken at a time, as this overloads the digestive organs and 
they become so tired they cannot act. When there is lack of 
appetite, this should be especially taken into consideration and 
the meal should be daintily served. 

In building-up diets, cream, milk, plenty of butter, toast, 
fruits, green vegetables, cereals, baked potatoes, eggs and a 
small amount of meat or fish are necessary. 

87 


For reducing, all starches, except bread toasted dry in the oven 
are eliminated. No sweets or greasy foods are allowed. 

In feeding the prospective mother, special care should be 
taken to add to the regular diet plenty of green vegetables and 
fresh fruits. If there is a tendency to over-stoutness cut out 
all sweets and all starches, but give her all the buttered toast 
that is desired. If the problem is to build up, these rules should 
be followed—a mid-morning, afternoon and late evening lunch¬ 
eon being provided. . 

The same rules hold good with the nursing mother. If she is 
in good health, the usual balanced diet may be eaten with a 
little extra butter and milk. 

The physician nearly always prescribes the diet for the con¬ 
valescent. Those recovering from more ordinary disturbances, 
as colds, grippe, measles, etc., are given what is called “light 
diet.” 

Illustrative Menus for Light Diet for a Day 

On waking—A cup of hot water. 

Breakfast —Cooked fruit, cereal with milk, buttered toast, cocoa, coffee or tea. 
Or substitute an egg or broiled bacon for the cereal. 

10:30 A.M.—Orange juice diluted with water. 

12:30 P.M.—A cup of clear broth. An egg, a broiled chop or bit of boiled 
chicken or steak. A baked potato, spinach, celery, lettuce or 
asparagus; buttered toast, fruit. 

3:30 P.M.—A cup of broth, tea (adults), grape juice or glass of milk or butter¬ 
milk. 

6:00 P.M.—A cream or vegetable soup, an egg, or creamed chicken, or oysters 
with buttered toast; milk toast; lettuce or celery; a baked custard, 
junket, floating island, baked apple or fruit sauce, bread pudding 
or fruit gelatine. Tea for adults, milk for children. 

On retiring—Juice of an orange diluted, or a cup of hot water. 


88 


EPILOGUE 


And now, dear Mrs. Home-Maker, I have 
come to the end of my book. It's been a 
pleasant task,—the making of these pages, 
for as I’ve written I’ve thought about you; 
wondered where you lived,—how many kid¬ 
dies you have,—and what your house looked 
like. 

And I’ve tried to help you with the prob¬ 
lems that come to every home-maker. 

Now the book is starting on its way. I 
feel as though I was standing on the thresh¬ 
old bidding itGod-speed—as one does a loved 
son or daughter as they start forth, the first 
time, into the world. Soon it will be in 
your homes. Then I shall be your guest. 
I hope you will consult “me” often—that 
before very long I shall look comfortably 
shabby with use and that for my home you 
will give me a permanent corner in your 
kitchen drawer. 


Faithfully your friend. 



Do you bake 
your own cake? 

—or do you take advantage of the 
convenience and economy of 
the good cake sold in the stores? 

Whatever else I may be, I’m a Home-maker first. 

And like some home-makers, I did not believe that 
bakers’ cake could be as good as that made at home. 

You know, Hostess Cake is made by the bakers of 
Certified and Merit Bread, so when I investigated their 
bread I studied Hostess Cake at the same time. 

I visited the Hostess Cake bakeries. The ingredients— 
all the best of their kind —weighed out, not measured hit or 
miss. The big, clean mixing machines, that tirelessly beat 
and beat. The ovens at perfect temperature. The brown, 
even, well-baked cakes, ready for cooling and wrapping. 

I could see going into different homes where there is no 
time for cake-making— 

—Hostess Chocolate Cake for the dinner dessert. 

—Hostess Sponge Cake served with crushed straw¬ 
berries Sunday night. 

—rich Hostess Pound Cake at afternoon tea. 

—a big Hostess Dinner Ring candle-decorated for the 
birthday party. 

—a wedge of Hostess Cocoanut Cake for the man’s 
lunch! 

Good cake is true food—when it’s made properly of the 
best materials. Hostess Cake is good enough for any table 
—it should solve the problem of Cake Making in countless 
homes. 









Mrs. Allen on Cooking, 
Menus, Service 

(2500 Recipes) 

I F you like this little book “Home Partners; or Seeing 
the Family Through” by Ida Bailey Allen—if it has helped 
you with your problems you will like to know what the 
critics have said about “Mrs. Allen On Cooking, Menus, 
Service 2500 Recipes.” Ida Bailey Allen’s new scientific book 
on Foods, Nutrition and the Gentle Art of Home-Making. 

Medical Review of Reviews — Editor. 

“We should advise that this volume be kept within reach 
of those who provide for the feeding of the household—at all 
times.” 

Helen Antis dale—Chicago Post. 

“If you could own but one cook book, this impressive two 
pound volume would be an excellent choice.” 

Providence , R. /., Journal — Editor. 

“Ida C. Bailey Allen occupies a place among cookery writers 
similar to that held among women essayists by Agnes Repplier 
—she is practically peerless and this is a peerless book.” 

Don Seitz — N. Y. Wor Id. 

“A wise book and refreshing withal.” 

Published by 

Sold at all • DOUBLEDAY, PAGE & CO. 

Bookstores, $ 2.25 Garden City, L. I. 





How I Came to Write About 
Certified and Merit Breads 

Many of my friends have been wondering just why I have 
been writing articles in the papers about Certified and Merit 
Bread. 

There’s a little story back of it. 

All my life I have wanted to help women with their house¬ 
hold problems. But one can’t go personally into many 
homes—nor can one continually tour the country lecturing— 
or spend enough time broadcasting. 

One day a man I know—a representative of the bakers of 
“Certified” and “Merit” bread came to see me. “How would 
you like to write about bread?” he said. “You can give your 
message to women at the same time.” 

I wanted to do it —if I could be convinced that the 
bread was the very best bread that bakers baked. 
Better than women could make at home. 

I commenced my investigations. Chemical tests, feeding 
tests. Then visits to the bread plants—close inspection of 
the material used—and the processes of manufacture. 

I looked in all the corners. They were clean. 

I found not only that the ingredients were the best grade, 
but that an unusual amount was used of those ingredients 
that make bread rich and nourishing—also that the bread was 
made in such a way that the nutritive elements were retained. 

Then I began my home tests finally. 

I gave my children Certified and Merit. They loved it. 

And then I called up my friend and said: 

“I’m ready. I have proved that Certified and Merit are 
all that bread can be .” 

So I’ve talked to you in the papers. Many of you have 
written to me—asked many questions and requested recipes. 

Because you have been so friendly and appreciative, the 
bakers of Certified Bread and Merit Bread asked me to write 
this little book- I’m hoping it will make your household 
problems simpler and your homes happier. 

Sincerely, 






Mrs. Ida Bailey Allen says: 

(America’s Leading Cooking Expert) 

“Certified Bread is excellent bread for sand¬ 
wiches. The double slices are a great con¬ 
venience. Simply butter and slice, put in the 
filling and fold the slice over—then you have 
a sandwich of just the right size. 

“I find that Certified makes more nourish¬ 
ing sandwiches. It contains the right amounts 
of yeast, milk, flour, shortening and sugar — 
making a well balanced food in itself.” 

Certified 

The big Double Loaf 















